This comforting and hearty soup combines the flavors of a cheeseburger with the creamy goodness of macaroni, all in one pot! It’s the perfect dish to enjoy on a cozy evening, offering a satisfying blend of beef, cheese, and pasta in a rich, velvety broth. Ideal for family dinners, this soup is easy to make, and cleanup is a breeze with the one-pot method!
Ingredients:
- 1 lb ground beef
- 2 tsp dried oregano
- 2 tsp dried thyme
- 6 tbsp unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 4 tbsp all-purpose flour
- 8 cups chicken broth (or beef broth for a richer flavor)
- 8 oz elbow macaroni (or any small pasta)
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 1 tsp white balsamic vinegar (or regular vinegar)
- Salt & pepper to taste
For garnish (optional):
- Croutons or crispy bread cubes
- Chopped green onions
- Extra shredded cheddar cheese
Directions:
- Brown the Ground Beef:
- In a large soup pot, heat a bit of oil over medium heat. Add the ground beef, and season with salt, pepper, dried oregano, and dried thyme. Cook, breaking the meat apart as it browns, for about 5-7 minutes. Once fully cooked, remove the beef from the pot and set it aside, leaving any drippings in the pot for flavor.
- Sauté Vegetables:
- In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
- Add Garlic and Herbs:
- Add the minced garlic to the pot and cook for 1-2 minutes, just until fragrant. Stir in the remaining dried oregano and thyme, ensuring the herbs coat the vegetables.
- Make the Roux:
- Sprinkle the flour over the vegetable and garlic mixture. Stir to combine, cooking for about 1 minute to create a roux. This will help thicken the soup later.
- Add the Broth:
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Once the broth is fully incorporated, bring the mixture to a simmer, scraping up any flavorful bits from the bottom of the pot.
- Cook the Pasta:
- Add the elbow macaroni to the simmering broth. Stir occasionally and cook for 5-7 minutes, or until the pasta is tender and cooked through. If you need to add a little more broth during this step, feel free to do so to maintain the soup’s creamy consistency.
- Stir in Cream and Cheese:
- Once the pasta is cooked, lower the heat and stir in the heavy cream. Add the shredded sharp cheddar cheese in small handfuls, stirring until the cheese melts into the soup, creating a smooth, cheesy texture.
- Season and Add Beef:
- Return the cooked ground beef to the pot and stir to combine. Add the vinegar and taste the soup, adjusting the salt and pepper as needed. The vinegar adds a subtle tang that balances the richness of the cheese and beef.
- Serve:
- Ladle the soup into bowls and top with your choice of croutons, extra shredded cheese, and chopped green onions for added texture and flavor.
Enjoy this delicious, comforting soup with a side of crispy bread or a simple salad!
Nutritional Information:
- ⏰ Prep Time: 10 minutes
- 🍳 Cooking Time: 20 minutes
- ⏱️ Total Time: 30 minutes
- 🔥 Calories: 500 kcal per serving
- 🍽️ Servings: 10 servings
Additional Notes:
- This soup can be stored in the fridge for up to 3 days and reheated on the stove over low heat. It’s a great make-ahead option for busy nights.
- For a spicier version, feel free to add a dash of hot sauce or crushed red pepper flakes to the soup.