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One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup

A comforting and cheesy twist on classic cheeseburger flavors, all cooked in one pot for easy cleanup! This hearty soup is perfect for a weeknight meal.
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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 Pickles chopped
  • 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. Brown the ground beef in a large stockpot or Dutch oven 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.
  5. Stir in the shredded cheddar and mozzarella cheese until melted and creamy.
  6. Stir in the chopped pickles and serve hot.

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.