Are you looking for the perfect Fall Soup Recipe? This Cheeseburger and Shells Soup has everything you crave on a fall night! It’s loaded with ground beef, macaroni noodles, and a cheesy broth that is perfect for the coldest nights!
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How to Make Cheeseburger and Shells Soup
Making the Cheeseburger Macaroni Soup is so easy and it only requires one pan! To get started you’ll want to brown your ground beef, onions and garlic in a pan until your meat is cooked completely.
Once the meat is browned then go ahead and strain the fat and add it back into the same pan or start with a clean pan, it’s up to you but I tend to be lazy and I like to use one pan so I just start with a stock pot from the begining.
In a large stock pot add in the Ground Beef, Chicken Broth, Carrots, Seasonings. Once your liquid comes to a boil you can reduce the heat and simmer for about 20-30 minutes. Add in your noodles at this point and cook another 10-15 minutes!
Once your noodles have cooked and they are fork tender, stir in your Velveeta Cheese. I often get asked if you can make this soup using something other than Velveeta and I have never had much luck using another type of cheese in this soup because it doesn’t melt as well and ends up being stringy rather than smooth.
Another great way to serve this recipe is over Tortilla Chips! It’s also delicious topped with Lettuce and Tomato like a real Hamburger!
If you give this recipe a try come back and leave me a comment and let me know what you think!!
Cheeseburger and Shells Soup
Homemade Cheeseburger and Shells Soup is full of ground beef in a cheesy broth that the entire family will love!
Ingredients
- 2 lbs. Ground Beef
- 1 Onion, Diced
- 2 tsp. Minced Garlic
- 64 oz. Chicken Bone Broth
- 10 oz. Shredded Carrots
- 1 tsp. Salt
- 1 tsp. Pepper
- 2 Cups Milk
- 16 oz. Velveeta, Cubed
- 1 1/2 Cups Medium Pasta Shells
Instructions
- In a large skillet cook the Ground Beef, Onion, and Minced Garlic over Medium-High Heat until no longer pink. Drain Fat and place in the bottom of a large Stock Pot.
- Add in Carrots, Chicken Bone Broth, Salt, and Pepper. Bring everything to a boil and then reduce to a simmer. Cook 20-30 minutes until carrots are tender.
- Add in Pasta Shells and cook until the noodles are tender about 15 minutes.
- Add in the Milk and Velveeta and stir until the cheese is melted. Serve immediately!
Notes
Prep Ahead Instructions -
In a large skillet cook the Ground Beef, Onion, and Minced Garlic over Medium-High Heat until no longer pink. Drain Fat and place in the bottom of a large Stock Pot. Add in Carrots, Chicken Bone Broth, Salt, and Pepper. Bring everything to a boil and then reduce to a simmer. Cook 20-30 minutes until carrots are tender. Remove from heat and cover and store in the refrigerator until ready to cook.
Cooking Instructions -
Bring the Stock Pot to a boil and then reduce heat to a simmer. Add in Pasta Shells and cook until the noodles are tender about 15 minutes. Add in the Milk and Velveeta and stir until the cheese is melted. Serve immediately!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 810Total Fat: 45gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 204mgSodium: 2365mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 71g
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