Imagine everything you love about a juicy cheeseburger—the seasoned beef, melty cheese, and rich flavors—all transformed into a warm, comforting bowl of soup. Add in some tender elbow macaroni, a creamy broth, and a hint of spice, and you’ve got the ultimate one-pot meal that’s as easy to make as it is delicious.
Perfect for busy weeknights, chilly evenings, or anytime you’re craving a hearty, satisfying dish, this soup is a guaranteed crowd-pleaser. Best of all, it comes together in just one pot, meaning less cleanup and more time to enjoy with family and friends!
Why You’ll Love This Recipe
- One-Pot Simplicity – Everything cooks in a single pot for easy cleanup.
- Rich & Creamy – A velvety cheese-infused broth makes every bite indulgent.
- Classic Cheeseburger Flavor – Seasoned beef, cheddar cheese, and a touch of Worcestershire sauce create a familiar, comforting taste.
- Hearty & Satisfying – With ground beef and pasta, this soup is a complete meal in one bowl.
- Customizable – Easily tweak the ingredients to fit your taste or dietary preferences.
Ingredients You’ll Need
For the Soup:
- 1 lb ground lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.5 oz) can cream of cheddar soup
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- ½ cup heavy cream (optional, for extra creaminess)
- 2 tablespoons chopped fresh parsley (for garnish)
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Cook the Meat
In a large pot or Dutch oven, cook the ground lamb over medium heat, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. If there’s excess grease, drain it to prevent the soup from becoming too oily.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for about 2-3 minutes, stirring frequently, until the onion softens and becomes fragrant.
Step 3: Build the Flavorful Base
Pour in the beef broth, diced tomatoes (with juice), cream of cheddar soup, whole milk, and Worcestershire sauce. Stir well to combine.
Season with salt, black pepper, paprika, dried oregano, and onion powder. Give everything a good stir, then bring the mixture to a gentle simmer over medium heat.
Step 4: Add the Pasta
Once the soup is simmering, stir in the uncooked elbow macaroni. Cover the pot and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should become tender and soak up the delicious broth.
Step 5: Make It Extra Cheesy
Reduce the heat to low, then gradually stir in the shredded cheddar cheese and heavy cream (if using). Mix until the cheese is fully melted and the soup turns rich and creamy.
Step 6: Serve & Enjoy!
Ladle the hot soup into bowls and garnish with fresh parsley for a pop of color and freshness.
For a little extra crunch, try topping with crispy turkey bacon bits or crushed crackers. Serve immediately and enjoy the cheesy, beefy goodness!
Helpful Tips for the Best Cheeseburger Soup
- Use Freshly Shredded Cheese – Pre-shredded cheese contains anti-caking agents that can affect smooth melting. For the best texture, shred your own cheese from a block.
- Control the Thickness – If the soup is too thick, add extra broth or milk until it reaches your preferred consistency. If it’s too thin, let it simmer uncovered for a few extra minutes.
- Stir the Pasta While Cooking – This prevents the macaroni from sticking to the bottom of the pot.
- For Extra Depth of Flavor – A splash of hot sauce or a dash of mustard can enhance the cheeseburger taste.
- Make It Your Own – Add diced pickles, sautéed mushrooms, or a dollop of sour cream for extra cheeseburger-inspired goodness!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal-Friendly
Notes
- Shred your own cheese for the smoothest melt.
- Adjust thickness with more broth (if too thick) or simmer longer (if too thin).
- Stir pasta while cooking to prevent sticking.
- Boost flavor with toppings like turkey bacon bits, crushed crackers, or diced pickles.
- Add spice with cayenne or hot sauce.
- Lighten it up by using milk instead of heavy cream and lean ground turkey.
- For best freezing results, leave out the pasta and add fresh when reheating.
Frequently Asked Questions
Can I Use a Different Meat?
Yes! While this recipe calls for ground lamb, you can also use ground turkey, chicken, or plant-based meat substitutes for a lighter option.
How Can I Make This Soup Gluten-Free?
Simply swap the elbow macaroni for a gluten-free pasta alternative and ensure your cream of cheddar soup is gluten-free.
Can I Make This Ahead of Time?
Yes! This soup reheats well, but the pasta may absorb more liquid over time. When reheating, add a splash of broth or milk to thin it back to the desired consistency.
Can I Freeze This Soup?
Because of the dairy and pasta, this soup doesn’t freeze well. The best way to prep ahead is to make the soup base (without the pasta and cheese), freeze it, and then add the pasta and cheese when reheating.
Storage Instructions
Refrigeration:
Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
Reheating:
Reheat on the stovetop over low heat, stirring frequently. If the soup has thickened, add a little broth or milk to restore the creamy consistency.
Freezing Tip:
For best results, freeze the broth and beef mixture separately, then add fresh pasta and cheese when reheating to avoid mushy pasta.
Related Recipes
If you love this One-Pot Macaroni Cheeseburger Soup, try these other comforting dishes:
- Cheeseburger Soup
- Healthy Cheeseburger Bowls: A Wholesome Take on a Comfort Food Classic
- Stuffed Pepper Soup: A Cozy Comfort in Every Spoonful
- Cheeseburger Tater Tot Casserole
Conclusion
This One-Pot Macaroni Cheeseburger Soup is the perfect mix of comfort, flavor, and convenience. It’s cheesy, beefy, and oh-so-creamy, with all the flavors of a classic cheeseburger in a cozy soup form.
Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something warm and hearty, this recipe is sure to become a favorite. Give it a try and enjoy a bowl of cheesy, burger-inspired goodness!
Print
One-Pot Macaroni Cheeseburger Soup – Creamy, Cheesy & Loaded with Flavor!
Description
Imagine everything you love about a juicy cheeseburger—the seasoned beef, melty cheese, and rich flavors—all transformed into a warm, comforting bowl of soup. Add in some tender elbow macaroni, a creamy broth, and a hint of spice, and you’ve got the ultimate one-pot meal that’s as easy to make as it is delicious.
Perfect for busy weeknights, chilly evenings, or anytime you’re craving a hearty, satisfying dish, this soup is a guaranteed crowd-pleaser. Best of all, it comes together in just one pot, meaning less cleanup and more time to enjoy with family and friends!
Ingredients
For the Soup:
- 1 lb ground lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.5 oz) can cream of cheddar soup
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- ½ cup heavy cream (optional, for extra creaminess)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large pot or Dutch oven, cook the ground lamb over medium heat, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. If there’s excess grease, drain it to prevent the soup from becoming too oily.
Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for about 2-3 minutes, stirring frequently, until the onion softens and becomes fragrant.
Pour in the beef broth, diced tomatoes (with juice), cream of cheddar soup, whole milk, and Worcestershire sauce. Stir well to combine.
Season with salt, black pepper, paprika, dried oregano, and onion powder. Give everything a good stir, then bring the mixture to a gentle simmer over medium heat.
Once the soup is simmering, stir in the uncooked elbow macaroni. Cover the pot and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should become tender and soak up the delicious broth.
Reduce the heat to low, then gradually stir in the shredded cheddar cheese and heavy cream (if using). Mix until the cheese is fully melted and the soup turns rich and creamy.
Ladle the hot soup into bowls and garnish with fresh parsley for a pop of color and freshness.
For a little extra crunch, try topping with crispy turkey bacon bits or crushed crackers. Serve immediately and enjoy the cheesy, beefy goodness!
Notes
- Shred your own cheese for the smoothest melt.
- Adjust thickness with more broth (if too thick) or simmer longer (if too thin).
- Stir pasta while cooking to prevent sticking.
- Boost flavor with toppings like turkey bacon bits, crushed crackers, or diced pickles.
- Add spice with cayenne or hot sauce.
- Lighten it up by using milk instead of heavy cream and lean ground turkey.
- For best freezing results, leave out the pasta and add fresh when reheating.