Cheesy Hamburger Soup transforms the classic cheeseburger into a rich, creamy soup that’s ideal for cool nights. Lean ground beef and tender pasta swim in a velvety, cheesy broth that will have everyone reaching for seconds.
Cheesy Hamburger Soup
This hearty soup comes together faster than firing up the grill. Inspired by a favorite comfort-dish, it combines seasoned ground beef with macaroni pasta in a creamy, cheesy soup base. For extra texture and flavor, finish bowls with crispy bacon bits, sliced green onions, and an extra sprinkle of sharp cheddar. Serve with crusty bread to soak up the last of the broth, or dunk a few fries for a nostalgic touch.
This recipe pairs well with other cozy soups like a zesty taco soup or a classic ham-and-potato soup for using up leftovers.
Can I add vegetables to this soup?
Absolutely. Think of this as a cheeseburger in soup form—load it with the veg you enjoy on a burger. Diced bell pepper, celery, or jalapeño add freshness and bite. Mushrooms bring meaty texture and extra umami, while onions and diced tomatoes are always welcome.
How To Make Cheesy Hamburger Soup
- Brown. Cook the ground beef over medium heat, breaking it up as it browns. Drain excess fat and return the pot to the stove.
- Stir. Add ketchup, Dijon mustard, hot sauce (optional), garlic powder, onion powder, seasoned salt, salt, and pepper. Cook about 30 seconds to bloom the flavors.
- Boil. Pour in the chicken broth and add the pasta. Increase heat to high and bring to a boil, then reduce to a simmer and cook about 7 minutes until the pasta is tender.
- Temper. To prevent sour cream from curdling, whisk a ladleful of hot broth into the room-temperature sour cream, then stir that mixture and the heavy cream into the pot.
- Simmer. Let the soup simmer 2–3 minutes, then turn off the heat. If the pot is too watery the cheese won’t melt smoothly; ladle out and reserve a bit of broth so only enough remains to cover the pasta.
- Melt. Add shredded cheddar a handful at a time, stirring until fully melted and creamy. If it becomes too thick, stir in reserved broth a little at a time until you reach the desired consistency.
Storing Cheesy Hamburger Soup
Allow the soup to cool completely before transferring to an airtight container. Refrigerated leftovers stay fresh for up to three days. Reheat gently on the stove or in the microwave until warmed through.
Freezing is not recommended because the sour cream and heavy cream can separate and change texture when thawed and reheated.
Ingredient Notes
- Ground beef: Choose lean ground beef to avoid excess grease. Ground turkey or chicken are good substitutes.
- Condiments: Ketchup, Dijon mustard, and a touch of hot sauce add that cheeseburger flavor without overwhelming the soup.
- Spices: Garlic powder, onion powder, seasoned salt, salt, and pepper are the base—adjust to taste.
- Broth: Low-sodium chicken broth works well; beef or vegetable broth are fine alternatives.
- Pasta: Small shapes like elbow macaroni, ditalini, or small shells are ideal.
- Sour cream: Bring to room temperature so it blends smoothly when tempered with hot broth.
- Heavy cream: Half-and-half can be used, but the soup may be slightly thinner.
- Cheddar cheese: Freshly shredded cheddar melts better than pre-shredded varieties.
Enjoy!
~Nichole
Cheesy Hamburger Soup
Ingredients
- 1 Pound Lean Ground Beef
- 1 Tablespoon Ketchup
- 1 teaspoon Dijon Mustard
- 1 teaspoon Hot Sauce optional
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Seasoned Salt
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 6 Cups Low Sodium Chicken Broth***
- 2 Cups Uncooked Macaroni Pasta
- 1/2 Cup Sour Cream at room temperature
- 1 Cup Heavy Cream
- 2 Cups Shredded Cheddar Cheese
Instructions
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Cook and crumble the beef in a soup pot over medium heat until browned. Drain excess grease and return the pot to the stove.
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Stir in ketchup, Dijon mustard, hot sauce (if using), garlic powder, onion powder, seasoned salt, salt, and pepper; cook 30 seconds.
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Add chicken broth and pasta, bring to a boil, then reduce heat and simmer 7 minutes until pasta is tender.
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Temper the sour cream by whisking in a ladle of hot broth, then stir the mixture and the heavy cream into the pot.
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Simmer for 3 minutes and turn off the heat. If the soup is very brothy, ladle out and reserve some broth so only enough remains to cover the pasta.
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Stir in shredded cheese a handful at a time until smooth and melted. Serve topped with sliced green onions and extra cheddar if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.