Best 6 Hamburger Soup With Macaroni Recipes

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

HAMBURGER MACARONI SOUP

Steps:

• Using a large deep skillet, brown ground beef until all of the pink is gone. Season beef with garlic powder, onion powder, Italian seasoning and salt as it cooks. Drain off any excess grease.
• Add the rest of the ingredients except the elbow macaroni. Stir and bring to a light simmer. Simmer for about 8-10 minutes.
• Stir in the elbow macaroni and let cook for about 6-7 minutes or until macaroni is tender.

HAMBURGER SOUP WITH MACARONI

Steps:

• Fry the ground beef and onions together in the bottom of a large soup pot until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat and return the pot to the stove.
• Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
• Simmer the soup on low heat until the meat has softened and the vegetables are cooked, around 40 minutes.
• Remove the bay leaves. Stir in the cooked macaroni and let it warm up. Ladle into bowls and serve.

SLOW COOKER HAMBURGER SOUP WITH MACARONI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker.
• Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
• Cook on Low for 6 hours.
• Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

HAMBURGER MACARONI SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, macaroni, vegetables, water, garlic powder, basil and oregano. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until macaroni is tender.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.