DISCLAIMER: This post was developed in sponsored partnership with Inspired Organics, however, as always, all opinions are genuine.
This cheeseburger soup recipe is packed with veggies and protein for a delicious and nourishing meal in just about 30 minutes! It’s great to make in advance for meal prep and it’s freezer friendly!
Why This Recipe Works
This cheeseburger soup recipe is like a big bowl of comfort. It combines two of my favorite things: burger and mac n cheese! I like to have this in the colder months in place of one of my other fave recipes, hamburger salads!
I love making this on the stovetop but also as Instant Pot cheeseburger soup when I’m in a pinch for time or need a dinner that’s totally set-it-and-forget-it.
While you might think a cheesy hamburger soup would leave you feeling less than fabulous this recipe is also packed with veggies to give your body some serious feel good nourishment!
Ingredients Needed
- Ground Beef. You can sub any form of ground meat here, like ground turkey, but beef will give it the most “burger-y” flavor.
- Mac & Cheese: I used Inspired Organics mac & cheese. Their mac n cheese uses cheese sauce VS cheese powder which, personally, I’m a huge fan of. I’d highly recommend checking out their store locator on their website and seeing where you can get it near you- it’s my fave! I’ve also used it in place of fries on hamburger salads and 10/10 would recommend!
How To Make This Recipe
Stovetop Directions
First, heat butter, onion and celery in a large pot and sauté for ~3 minutes until onions and celery are translucent.
Next, add your ground beef and the worcestershire sauce and brown for ~5 minutes.
Now, add in the shredded carrot, broth and can of tomatoes (drained). Simmer this on low-medium heat for 10 minutes.
Next, add the mac n cheese (noodles AND the sauce) plus the shredded cheese and simmer for an additional 10-15 minutes until noodles are soft.
Top with additional cheese and diced pickles if desired, serve with a side of fries (highly recommend air fryer frozen french fries) and enjoy!
Instant Pot Cheeseburger Soup Directions
First, set your Instant Pot to the sauté setting and add butter, onion. Sauté for ~3 minutes until onions and celery are translucent.
Next, add your ground beef and the worcestershire sauce (still on the saute setting) and brown for ~5 minutes.
Now, add the remaining ingredients and switch the setting to pressure cook for 4 minutes on high. Once finished, allow the Instant Pot to naturally pressure release.
Top with additional cheese and diced pickles if desired.
Recipe FAQs
I like to use Inspired Organics because I think they have the best cheese sauce. But mac n cheese with a powdered packet will work too. This recipe is made using a standard size box of mac n cheese (~2.5 one cup servings or a ~6 oz box). If you’re using a larger box, like a family sized box of shells and cheese you’ll want to double all other ingredients in this recipe.
Inspired Organics also has a white cheddar mac n cheese which is to DIE FOR and would also work great in this recipe!
Totally! I’d recommend following all of the same directions for the Instant Pot (sautéing on the stovetop) and instead of pressure cooking it for 4 minutes cook it in the crockpot for 3-4 hours on high.
Alternatively, you could throw everything minus the mac n cheese in it and cook for 6-8 hours total, adding the mac n cheese for the last 3-4 hours. I think the first way would give you the best beef flavor though!
Sure! You’ll follow all of the same directions and swap ~1.25 cups of dry pasta for the box of mac n cheese. Inspired Organics has a variety of those, too! You can also leave out the shredded cheese.
Other Recipes You Might Like
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
Cheesy Hamburger Soup (Instant Pot + Stove Top)
Ingredients
- 1 tbsp butter
- 1 onion diced
- 3 stalks celery sliced
- 1 lb ground beef
- 3 tbsp worcestershire sauce
- 3 large carrots shredded
- 1 can of diced tomatoes 15oz, drained
- 2 cups chicken broth
- 1 box of Inspired Organics Mac N Cheese
- 1/4 cup of shredded cheese I used mild cheddar
Instructions
Stovetop InstructionsFirst, heat butter, onion and celery in a large pot and sauté for ~3 minutes until onions and celery are translucent.- Next, add your ground beef and the worcestershire sauce and brown for ~5 minutes.
- Now, add in the shredded carrot, broth and can of tomatoes (drained). Simmer this on low-medium heat for 10 minutes.
- Next, add the mac n cheese (noodles AND the sauce) plus the shredded cheese and simmer for an additional 10-15 minutes until noodles are soft.
- Top with additional cheese and diced pickles if desired, serve with a side of fries (highly recommend air fryer frozen french fries) and enjoy!
- Instant Pot InstructionsFirst, set your Instant Pot to the sauté setting and add butter, onion. Sauté for ~3 minutes until onions and celery are translucent.
- Next, add your ground beef and the worcestershire sauce (still on the saute setting) and brown for ~5 minutes.
- Now, add the remaining ingredients and switch the setting to pressure cook for 4 minutes on high. Once finished allow to naturally pressure release.
- Top with additional cheese and diced pickles if desired.
Notes
- Ground Beef. You can sub any form of ground meat here, like ground turkey, but beef will give it the most "burger-y" flavor.
- Mac & Cheese: I used Inspired Organics mac & cheese. Their mac n cheese uses cheese sauce VS cheese powder which, personally, I’m a huge fan of. I’d highly recommend checking out there store locator on their website and seeing where you can get it near you- it’s my fave! I’ve also used it in place of fries on hamburger salads and 10/10 would recommend!
- Crockpot Directions: Totally! I’d recommend following all of the same directions for the Instant Pot (sautéing on the stovetop) and instead of pressure cooking it for 4 minutes cook it in the crockpot for 3-4 hours on high.Alternatively, you could throw everything minus the mac n cheese in it and cook for 6-8 hours total, adding the mac n cheese for the last 3-4 hours. I think the first way would give you the best beef flavor though!
- Non-Cheese Hamburger Soup: You’ll follow all of the same directions and swap ~1.25 cups of dry pasta for the box of mac n cheese. You can also leave out the shredded cheese.
Brianne Elless says
Super yummy! Even my 4yr old liked it!
Colleen says
YAY! So glad!
Karen says
I finally made this and it’s definitely a keeper! So simple and delicious. My husband wasn’t convinced when I told him what I’m making, but then he went back for seconds 🙂
Colleen says
Yay! So glad you and your hubby loved!