Cheeseburger Mac Soup

Just when I thought I had run out of ideas for soup I saw some Guy on The Food Network eating Cheeseburger soup. Perfect. I come from a strong stock of burger lovers as well as soup lovers so it was only natural I embrace a burger soup.

This soup has all the traditional toppings a cheeseburger has and some not so traditional. There’s ground meat, spinach for the lettuce, fresh tomatoes, onions and bell peppers surrounded by a cheddar cheese infused broth, extra cheese on top and the optional bacon crumbles.

There’s a surprise too. Elbow macaroni. One cannot live on burgers alone. Potatoes would be good instead. Then you’d have cheeseburger and fries soup. Tee-hee.  In theory it doesn’t sound the least bit appealing but in reality nothing could be farther from the truth.

Here’s what happens when a giant cheeseburger collides with a pot of broth.

Cheeseburger in a bowl.  It’s a good thing.

Cheeseburger Mac Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Cheeseburger Mac Soup

A soup full of all the traditional toppings a cheeseburger has along with the not so traditional. There's ground meat, spinach for the lettuce, fresh tomatoes, onions, bell peppers and macaroni surrounded by a cheddar cheese infused broth and bacon crumbles.


1 pound lean ground beef
sea or kosher salt and fresh black pepper
3/4 cup mixed green and red bell peppers, diced
3/4 cup mixed red and yellow onion, diced
4 cloves garlic, minced
olive oil, for sauteeing
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cups chicken or beef broth (I used chicken)
1 tablespoon fresh parsley, chopped
8 ounces elbow macaroni
3 cups baby spinach, chopped
12 ounces sharp cheddar cheese, cubed or shredded
cooked, crumbled bacon, optional, for garnish


  1. In a large soup pot or sauce pan brown ground beef over medium heat breaking it apart as it cooks. Season well with salt and pepper. Remove to a dish and drain off any grease.
  2. In the same pan cook the peppers, onion and garlic in a few tablespoons of oil over medium-low heat, seasoning well with salt and pepper, the oregano and thyme. Stir often, cook until tender about 10 minutes.
  3. Add beef back to the pot along with broth and parsley. Simmer 20 minutes and season as needed.
  4. Meanwhile cook elbows according to package directions to al dente. Drain and toss with a drizzle of oil to prevent sticking.
  5. Stir spinach into the pot along with 2/3 of the cheese simmer until spinach is wilted and cheese is completely melted, stirring often.
  6. To serve add a few spoons of elbows to the bowl first and ladle soup over top, garnish with the remaining cheese and crumbled bacon if desired


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