One-Pot Cheeseburger Macaroni Soup

This Cheeseburger Soup is everything you love about a juicy cheeseburger and a bowl of creamy macaroni and cheese—all in one pot! Ready in just 30 minutes, this easy comfort food is cheesy, hearty, and made with real ingredients (no Velveeta here!). It’s a family-friendly dinner that everyone will ask for again and again.

Why You’ll Love This Cheeseburger Soup

One-pot meal → easy prep and minimal cleanup.

Ready in 30 minutes → weeknight dinner hero.
Family-approved comfort food → creamy, cheesy, and hearty.
Made with real ingredients → fresh veggies, ground beef, sharp cheddar, and cream.

Ingredients You’ll Need

Ground beef – 80/20 gives the best flavor, but ground turkey or plant-based alternatives work too.
Onion, carrot, celery – the classic mirepoix base for flavor.
Garlic – fresh for depth, or swap with garlic powder.
Dried oregano & thyme – for savory seasoning.
Flour – helps thicken the soup naturally.
Chicken broth – or swap with beef or veggie broth.
Elbow macaroni – cooks right in the pot; potatoes or cauliflower can replace pasta if you prefer.
Heavy cream – adds richness; half-and-half works for a lighter option.
Sharp cheddar cheese – fresh shredded for the best melt and flavor.
White balsamic vinegar – brightens the flavor.
Sesame seed buns – turned into crunchy croutons for that true cheeseburger touch!

How to Make Cheeseburger Soup

Make the croutons – Cube sesame seed buns, toss with olive oil and seasonings, and bake at 400°F until golden and crispy.
Cook the beef – Brown ground beef with oregano, thyme, salt, and pepper. Remove and set aside.
Cook the veggies – In the same pot, melt butter and sauté onion, carrot, and celery until tender. Add garlic and herbs.
Thicken the base – Stir in flour to coat the veggies, cooking for 1 minute. Deglaze with a splash of broth.
Add pasta & broth – Pour in the remaining broth and uncooked macaroni. Simmer until pasta is al dente.
Finish with cream & cheese – Stir in heavy cream, shredded cheddar, white balsamic vinegar, and the cooked beef.
Serve & garnish – Top with croutons, green onions, and extra cheese.

Tips for the Best Cheeseburger Soup

Shred your own cheese – it melts smoother than pre-shredded.
Adjust the thickness – add extra broth or cream if it thickens as it cools.
Make-ahead tip – cook pasta separately if prepping in advance to avoid soggy noodles.
Flavor boosts – add crispy bacon, pickles, or a sprinkle of pepper jack cheese.

Storing & Reheating

Store: Refrigerate in an airtight container for 2–3 days.
Reheat: Warm gently on the stovetop with a splash of broth or cream to loosen.

Variations

Vegetarian: Swap beef with black beans or plant-based meat.
Low-carb: Use cauliflower or zucchini instead of pasta.
Extra indulgent: Stir in crispy bacon for a bacon cheeseburger vibe.

Cheeseburger Soup Recipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings
Method: Stove Top
Cuisine: American

Ingredients

1 lb. ground beef
2 tsp dried oregano (divided)

2 tsp dried thyme (divided)
6 Tbsp butter
1 cup onion, diced

1 cup carrots, sliced
1 cup celery, sliced
5 cloves garlic, minced

4 Tbsp flour
8 cups chicken broth
8 oz elbow macaroni

1 cup heavy cream
8 oz sharp cheddar cheese, shredded
1 tsp white balsamic vinegar

Salt & pepper, to taste

For croutons:

4 sesame seed buns, cubed

2 Tbsp olive oil

For garnish:

Green onions, sliced

Extra cheddar cheese

Instructions

Heat oven to 400°F. Toss bun cubes with olive oil, bake 10 minutes until golden.
In a large pot, brown beef with 1 tsp oregano, 1 tsp thyme, salt, and pepper. Remove.

Melt butter in the same pot. Add onion, carrots, celery, salt, and pepper. Cook 10 minutes.
Stir in garlic, remaining oregano & thyme. Cook 1 minute.
Add flour, stir 1 minute. Deglaze with a splash of broth.

Add remaining broth and macaroni. Simmer 5–7 minutes until pasta is al dente.
Remove from heat. Stir in cream, cheese, vinegar, and cooked beef.
Season to taste. Serve hot with croutons, green onions, and cheese.