Ingredients:
1 lb ground beef (or turkey)
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
4 cups beef broth
1 (14.5 oz) can diced tomatoes (with juice)
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 cup elbow macaroni (uncooked)
2 cups shredded cheddar cheese
Salt and pepper, to taste
Optional toppings: chopped green onions, additional cheese, crumbled bacon
Instructions:
Brown the Meat:
In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Add Vegetables:
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are tender.
Add Broth and Tomatoes:
Pour in the beef broth, and add the can of diced tomatoes (including juice), Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine.
Cook Pasta:
Bring the mixture to a boil, then stir in the uncooked elbow macaroni. Reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, or until the macaroni is tender.
Add Cheese:
Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with more salt and pepper if desired.
Serve:
Ladle the soup into bowls and garnish with optional toppings like chopped green onions, more cheese, or crumbled bacon if desired.
Enjoy!
This One-Pot Macaroni Cheeseburger Soup is quick to make and packed with flavor. It’s a great way to satisfy that cheeseburger craving in a comforting soup form!
