Description
A comforting and hearty one-pot cheeseburger macaroni soup that combines the flavors of a classic cheeseburger with the warmth of a soup, perfect for chilly days.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
- Pour in the beef broth and bring to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- Stir in the diced tomatoes, Worcestershire sauce, and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months; reheat on the stove or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg