One Pot Macaroni Cheeseburger Soup (Creamy & Lighter)
This lighter one pot cheeseburger macaroni soup is creamy, cheesy, and packed with classic cheeseburger flavor. Made with ground turkey and simple ingredients, it's an easy high-protein dinner perfect for busy nights.
Servings: 8
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 3 garlic cloves finely minced
- 8 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tbsp flour
- 2 cups uncooked elbow macaroni Barilla Protein Plus for extra protein
- 1.5 cups milk 2% or whole
- 8 ounces sharp white cheddar cheese cubed or shredded from a block
- crumbled bacon, green onions and extra shredded cheese for topping
Instructions
- Add olive oil to a large soup pot and heat on medium heat. Add ground turkey and cook through until no longer pink, about 10 minutes.
- Add onion, garlic, carrots, and celery and sauté for 5-6 minutes.
- Add chicken broth, worcestershire sauce, salt and pepper and bring to a boil, then turn down to a simmer.
- In a small bowl add ~¾ cup of hot broth from the soup pot and 2 tbsp flour. Whisk until smooth with no lumps. Add to the soup slowly and stir until fully combined with the soup.
- Add pasta and continue simmering until al dente, about 10 minutes.
- Very slowly add in milk, stirring constantly.
- Finally, add cheese slowly, stirring constantly until cheese is fully melted.
Notes
- Great for leftovers: The flavors deepen as it sits, making it even more flavorful the next day.
- To reheat: Warm over low heat and stir in a little milk or broth to maintain a creamy texture.
Nutrition
Calories: 345kcal | Carbohydrates: 29g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1438mg | Potassium: 420mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3411IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 1mg
