Why You’ll Love Cheeseburger Soup Recipe

It’s quick and easy, making it perfect for busy weeknights or when you want something warm and comforting without a lot of effort.
It has all the flavors of a cheeseburger — the beef, the cheese, the creamy “bun‑dip” feel — but in soup form, which adds a fun twist.
With simple ingredients like ground beef, carrots, onions, elbow macaroni, cheese and cream, it’s broadly appealing (kids and adults alike) and flexible.
It makes a good batch (8 servings) so you’ll likely have leftovers or can easily feed a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 cup onion, diced
1 cup carrots, diced
1 cup elbow macaroni
½ teaspoon basil
½ teaspoon parsley
½ teaspoon oregano
¼ teaspoon salt
⅛ teaspoon pepper
4 cups chicken broth
1 cup heavy cream
2 cups Colby‑Jack cheese, shredded

Directions

In a large pot, cook and crumble the ground beef. Drain off any excess fat and return the pot to the stovetop.
Add the diced onion and carrots to the beef. Cook for about 4–5 minutes until the vegetables are tender.
Stir in the basil, parsley, oregano, salt, and pepper. Then add the elbow macaroni and the chicken broth. Bring the mixture to a boil.
Once boiling, reduce the heat, cover the pot, and simmer for 6–8 minutes until the pasta is tender.
After the pasta is done, stir in the heavy cream and shredded Colby‑Jack cheese. Mix until the cheese is melted and the soup is smooth and creamy.
Serve hot. Optionally, top with extra cheese or pair with bread for dipping.

Servings and timing

Total time: About 30 minutes (10 minutes prep, 20 minutes cook)
Servings: 8 servings

Variations

Swap the ground beef for ground turkey if you prefer a lighter version.
Instead of elbow macaroni, you could use small pasta shapes or even cubed potatoes for a different texture.
Add extra veggies like diced celery or canned diced tomatoes for added color, flavor and nutrition.
Use beef broth instead of chicken broth for a richer beefy flavor.
Change the cheese type — you could use sharp cheddar, a cheese blend, or even a processed cheese for extra creaminess.

Storage/Reheating

To store: Allow the soup to cool completely, then transfer to an airtight container and refrigerate for up to 3‑4 days.
To freeze: Cool the soup fully, then place into freezer‑safe bags or containers. When ready to reheat, add about 1 cup of broth (to account for thickening) and gently heat over low until warmed through.
To reheat from chilled: Pour into a pot, add a splash of broth or cream if desired, and warm on medium‑low until heated through, stirring occasionally to maintain creaminess.

FAQs

What kind of pasta works best in this soup?

Small pasta shapes like elbow macaroni work great because they blend nicely into the soup and hold the broth and cheese well. You could also use small shells, ditalini, or mini‑farfalle.

Can I make this recipe in a slow cooker?

Yes — you can adapt it for the slow cooker by browning the beef and vegetables first, then placing everything (except the cheese and cream) into the slow cooker with the broth and pasta. Cook on low until the pasta is tender, then stir in the cream and cheese at the end.

Is this soup freezer‑friendly?

Yes, you can freeze it once it’s fully cooked and cooled. Just leave out or reduce the pasta when freezing to avoid texture issues; add a bit of extra broth when reheating.

Can I use a different cheese than Colby‑Jack?

Absolutely. Cheddar, Monterey Jack, or a cheese blend all work. Choose a cheese that melts well and fits your taste preference.

How can I make the soup thicker or thinner?

For a thicker soup, reduce the amount of broth slightly or stir in a slurry of cornstarch and water near the end of cooking. For a thinner soup, simply add extra broth or cream until you reach your desired consistency.

Can I substitute heavy cream with something lighter?

You could use half‑and‑half for a lighter version, though the soup may be less rich and slightly less creamy. Keep an eye on heat to avoid curdling.

How do I add more vegetables to the soup?

You could add diced celery, bell pepper, zucchini, or even frozen peas. Add additional vegetables along with the onions and carrots so they have time to cook.

My pasta got too soft in leftovers — how can I prevent that?

To prevent mushy pasta, you can cook the pasta separately and only add it to individual bowls when serving, or slightly undercook it initially so it holds up better during storage.

Can I use beef broth instead of chicken broth?

Yes — using beef broth will provide a deeper, more savory flavor that many enjoy for a soup mimicking cheeseburger flavors.

What toppings or accompaniments go well with this soup?

Consider serving with extra shredded cheese, chopped green onions, crumbled bacon, or small bread rolls for dipping. A side salad pairs nicely to balance the richness.

Conclusion

This cheeseburger soup is a fantastic combination of comfort, ease, and bold flavor — perfect for when you want something familiar yet a little different. With minimal ingredients and simple steps, it’s a go‑to meal that can satisfy a crowd and leave you looking forward to leftovers.

Cheeseburger Soup