Description
A hearty, creamy soup that brings the flavors of a cheeseburger into a comforting, one-pot pasta dish perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in chopped onions, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in tomato paste, diced tomatoes, beef broth, salt, pepper, paprika, onion powder, and garlic powder.
- Bring to a boil, then reduce to a simmer.
- Add elbow macaroni and cook uncovered for 8-10 minutes, or until pasta is tender.
- Stir in milk, cream cheese, and cheddar cheese. Cook until the cheeses are melted and the soup is creamy.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with extra cheese or chopped parsley if desired.
Notes
- Swap ground beef for turkey or chicken for a lighter option.
- Try shells or rotini pasta instead of elbow macaroni.
- Add hot sauce or cooked bacon for flavor variations.
- Velveeta or a cheese blend can be used for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg