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!
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.
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Nutrition Facts
Nutrition Facts
Cheesy Hamburger Soup (Instant Pot + Stove Top)
Serving Size
1 g
Amount per Serving
Calories
465
% Daily Value*
Fat
25
g
38
%
Saturated Fat
9
g
56
%
Trans Fat
2
g
Polyunsaturated Fat
13
g
Cholesterol
82
mg
27
%
Sodium
907
mg
39
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.