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Ultimate Cheeseburger Pasta Soup: Beef, Cheddar & Mustard

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This Cheeseburger Pasta Soup combines the classic flavors of a juicy cheeseburger with the comforting warmth of a hearty soup. It’s a delightful and satisfying meal perfect for chilly evenings.

Ingredients

Scale
  • 1 lb lean ground beef (80/20)
  • 1 cup elbow macaroni (or ditalini, small shells, or rotini)
  • 8 oz sharp or extra-sharp cheddar cheese, grated
  • 2 tbsp Dijon mustard (or yellow mustard)
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 cup milk or cream (half-and-half)
  • Salt and freshly ground black pepper to taste
  • Olive oil for cooking

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat a touch of olive oil over medium-high heat. Add your ground beef, breaking it up with a wooden spoon as it cooks. Stir frequently until it's beautifully browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
  2. Reduce the heat to medium. Add the chopped onion to the pot with the cooked beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the all-purpose flour (if using) and cook for 1 minute, stirring constantly. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (undrained), Dijon or yellow mustard, Worcestershire sauce, dried oregano, and smoked paprika. Stir everything together well.
  4. Bring the soup to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for about 10-15 minutes. Uncover the pot and add the dry pasta. Increase the heat slightly to maintain a gentle simmer and cook the pasta according to package directions until it's al dente, stirring frequently.
  5. Once the pasta is cooked, reduce the heat to low. Stir in the milk or cream. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth. Taste the soup and season with salt and freshly ground black pepper as needed.
  6. Ladle your warm, comforting Cheeseburger Pasta Soup into bowls. Garnish with fresh chopped parsley or chives, extra shredded cheddar, diced pickles, or a drizzle of 'special sauce'.

Nutrition

Keywords: Grate your own cheese for a smoother texture. Don't overcook the pasta; it should be al dente. For added cheeseburger flavor, consider adding pickle juice, smoked paprika, or Worcestershire sauce.

Find it online: https://mamablueberry.com/ultimate-cheeseburger-pasta-soup-beef-cheddar-mustard/