Hamburger Helper Soup
Warm, comforting, and packed with rich, cheesy flavor, Hamburger Helper Soup is a hearty one-pot meal perfect for busy weeknights or cozy family dinners. This recipe transforms the classic boxed favorite into a homemade sensation, combining tender ground beef, flavorful seasonings, savory diced tomatoes, and elbow macaroni for the ultimate comfort food experience. The addition of a velvety cheddar cheese sauce takes the soup to a whole new level of indulgence, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 45 minutes, it’s a simple yet satisfying dish that’s sure to become a new family favorite. With keywords like "cheesy soup," "comfort food," and "easy one-pot meal," this dish appeals to those looking for quick, wholesome recipes bursting with flavor.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1.5 cups dried elbow macaroni
- 15 ounces diced tomatoes, canned (with juices)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup milk
- 1.5 cups shredded cheddar cheese
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat over medium-high heat and brown the ground beef until cooked through, breaking it into small pieces with a spoon. Drain excess grease if necessary.
Add the diced onion and minced garlic to the pot with the ground beef. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
Pour in the beef broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Add the paprika, Italian seasoning, salt, and black pepper. Stir again and bring the mixture to a boil.
Once boiling, reduce the heat to medium and add the elbow macaroni. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
While the pasta is cooking, prepare the creamy cheese mixture: in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
Gradually whisk in the milk, cooking for another 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Once the pasta is cooked, lower the heat to a gentle simmer and stir the cheese mixture into the soup pot. Mix thoroughly to create a creamy, cheesy broth.
Taste and adjust the seasoning if needed. Let the soup simmer for an additional 2-3 minutes until well heated and flavors combine.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 10090 mg | 439% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.4 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1842 mg | 142% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4093 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
