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One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup

A hearty and comforting soup that combines the flavors of a cheeseburger and macaroni and cheese in one easy-to-make pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground Beef
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 28 ounce can Crushed Tomatoes
  • 1 10.75 ounce can Condensed Tomato Soup
  • 4 cups Beef Broth
  • 1 cup Elbow Macaroni
  • 1 cup Cheddar Cheese shredded
  • 1/2 cup Mozzarella Cheese shredded
  • 1/4 cup Chopped Pickles
  • 2 tablespoons Ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Large Stockpot or Dutch Oven
  • Wooden spoon

Method
 

Instructions
  1. In a large stockpot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
  3. Stir in the crushed tomatoes, condensed tomato soup, beef broth, elbow macaroni, ketchup, Worcestershire sauce, oregano, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the macaroni is cooked through and the soup has thickened.
  5. Stir in the shredded cheddar and mozzarella cheese until melted and creamy.
  6. Stir in the chopped pickles.
  7. Serve hot and enjoy!

Notes

For a spicier soup, add a pinch of red pepper flakes. You can also use different types of cheese, such as Monterey Jack or Colby Jack. Leftovers can be stored in the refrigerator for up to 3 days.