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.
Equipment
- Large Stockpot or Dutch Oven
- Wooden Spoon
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
Instructions
Instructions
- Brown the ground beef in a large stockpot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, condensed tomato soup, beef broth, elbow macaroni, ketchup, Worcestershire sauce, oregano, salt, and pepper.
- 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.
- Stir in the shredded cheddar and mozzarella cheese until melted and creamy.
- 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.