Bacon Cheeseburger Macaroni Soup
Imagine the flavors of a classic bacon cheeseburger transformed into a warm, savory soup that's perfect for any meal. Packed with tender macaroni, tangy pickles, juicy tomatoes, and creamy cheese, this hearty dish transforms your favorite burger into a comforting bowl of soup. It's rich, hearty, and bursting with flavor, making it an amazing choice for both family dinners and cozy nights at home.
Servings 7 cups
Calories 381kcal
Equipment
Ingredients
- 1 pound ground beef Ground turkey or chicken can be used.
- 4 slices bacon Diced into 1 inch pieces.
- ½ cup diced onions
- ½ tablespoon ground mustard Optional. Start with 1 teaspoon adjust to taste.
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- ¼ cup all-purpose flour
- 15.5 oz canned diced tomatoes Drained.
- ¼ cup diced pickles Optional.
- 5-6 oz dry elbow pasta This was about 1 ½ cups.
- 4 cups broth Any broth. I used beef broth.
- 1 teaspoon Worcestershire sauce
- 2-3 cups grated cheddar cheese Use enough to get the soup as cheesy as you like.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat and add the ground beef. Break down the meat using a meat chopper or spoon.1 pound ground beef
- Add in the diced bacon. Stir and cook until the ground beef and bacon are cooked through and no longer pink.I don't feel the need to get the bacon crispy here because it will soften up in the soup as it cooks. Drain any excess fat from the pot.If you want crispy bacon, add crisp pieces at the end when you serve the soup.4 slices bacon
- Add in the spices and stir to combine.½ tablespoon ground mustard, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper to taste
- Add the onions and stir. Cook for 3-4 minutes or until the onions are fragrant.½ cup diced onions
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Add in the diced tomatoes, pickles, and dry pasta. Stir.15.5 oz canned diced tomatoes, ¼ cup diced pickles, 5-6 oz dry elbow pasta
- Gradually whisk in the broth and Worcestershire sauce. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pot using a spoon to scoop up any bottom bits on the pot. Leave these in the pot for flavor. Use enough broth to ensure the pasta is fully submerged in liquid. If the pasta is not submerged in liquid it will not fully soften. Add additional broth or water as necessary.4 cups broth, 1 teaspoon Worcestershire sauce
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the pasta is al dente.
- Open the pot and add the grated cheese. Stir and cook until the cheese has melted. Taste the soup repeatedly and make adjustments to the spices and seasoning if necessary.2-3 cups grated cheddar cheese
- Cool before serving.
Notes
Feel free to use any type of pasta you wish or omit it. Elbow Macaroni, small Shells, farfalle (bow ties), or rotini works well.
You can use any of your favorite flavors of cheese.
Worcestershire sauce is used in burger and beef recipes because it helps tenderize the meat while also adding a sweet and savory flavor that compliments the beef well. You can omit it or substitute using soy sauce.
The soup will thicken more and more as it sits. If the soup is too thick, you can add additional broth or water to thin it out.
Be careful not to overcook the soup during reheating, as this can cause the pasta to become mushy and the flavors to diminish. If you know you will want to save some of the soup for later, it’s best to cook the pasta separately (and store it separately from the soup) and add it when you wish to serve the dish. This will ensure you avoid mushy pasta.
Nutrition
Serving: 1cup | Calories: 381kcal | Carbohydrates: 20g | Protein: 26g | Fat: 21g