Cheeseburger Pasta Soup takes all the best parts of a Classic Cheeseburger and puts them in a cozy bowl! It has seasoned ground beef, creamy cheese, tender pasta, and even pickles on top. It is like a cheeseburger you can eat with a spoon!
If you love a creamy bowl of soup, this one is hard to pass up. My Creamy Cheeseburger Soup is another favorite, but this version adds tender pasta to make it extra hearty and filling.
Ingredients & Substitutions
- Ground beef: I used 1 pound of ground beef. Ground turkey or ground chicken can be used instead, but the flavor will be a little different.
- Onion: Yellow or white onion works well. You could also use a sweet onion.
- Seasonings: Garlic powder, kosher salt, black pepper, Worcestershire sauce, and ground mustard season the beef. Dijon mustard can be used in place of the ground mustard, using about ½ teaspoon.
- Diced tomatoes with green chilis: Use one 14.5-ounce can, undrained. Choose mild or hot depending on how much heat you like. A can of plain diced tomatoes can be used if you prefer no spice.
- Chicken broth: Beef broth can be used for a richer beef flavor. You may need more broth as the soup sits and the pasta continues to absorb liquid.
- Whole milk: 2% milk can be used, but whole milk gives the soup a creamier texture. For an even richer soup, you could use half-and-half.
- Ditalini pasta: Any small pasta will work. Small shells, elbows, or another bite-sized pasta are good options.
- Velveeta: This gives the soup its smooth, creamy texture. I recommend using it as written for the best consistency.
- Sour cream: Full-fat sour cream works best. Plain Greek yogurt can be substituted, although it may add a little more tang.
- Pickles: Finely diced dill pickles are optional, but I highly recommend them for that classic cheeseburger flavor.
Tips for the Best Cheeseburger Pasta Soup
- Drain the beef well: Remove excess grease after browning the beef and onion so the soup stays creamy and smooth.
- Stir the pasta often: Ditalini can settle and stick to the bottom of the pot, so give the soup a good stir while it cooks.
- Add the cheese over low heat: Reduce the heat before adding the Velveeta and sour cream to help keep the soup smooth and creamy.
- Keep extra broth nearby: The pasta will continue to absorb liquid as the soup sits. Add more broth as needed to keep the soup at your preferred consistency.
- Don’t skip the pickles: A little finely diced dill pickle on top adds a crunchy, tangy bite that makes the soup taste even more like a cheeseburger.
FAQs
Can I make Cheeseburger Pasta Soup ahead of time?
Yes. Keep in mind that the pasta will continue to absorb the broth as the soup sits, so you may need to add more broth when reheating it.
Why did my soup get so thick?
The ditalini pasta continues to absorb liquid, especially as the soup cools. Stir in more chicken broth, ½ cup at a time, until the soup reaches your desired consistency.
Can I adjust the spice level?
Absolutely. Use mild diced tomatoes with green chilis for less heat, or use a hotter variety if you want more. You can also use plain diced tomatoes for no added heat.
Do I have to add the pickles?
No, but I highly recommend them! Finely diced dill pickles add that classic cheeseburger flavor and a little crunch to each bowl.
Can I add other toppings?
Absolutely! Crispy cooked bacon (check out how to bake bacon!), diced tomatoes, sliced green onions, or extra shredded cheese would all be delicious. You could even add more diced pickles for extra crunch.
What can I serve with Cheeseburger Pasta Soup?
This soup is hearty enough to serve on its own, but it would also be great with a simple side salad, crusty bread (like a French Baguette), or Garlic Cheese Bread for dipping.
How To Store Cheeseburger Pasta Soup
Refrigerate: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days.
To reheat: Reheat gently on the stovetop or in the microwave. The pasta will continue to absorb the broth as it sits, so stir in a little extra chicken broth as needed to bring it back to a creamy, soupy consistency.
Freezing: I don’t recommend freezing this soup because the dairy-based cheese sauce and pasta can change texture when thawed and reheated.
Cheeseburger Pasta Soup
Ingredients
- 1 pound ground beef
- 1 large onion, diced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon ground mustard
- 1 can (14.5 ounces) diced tomatoes with green chilis, undrained
- 4 cups (32 ounces / 960 g) chicken broth, plus more as needed
- 1 cup (245 g) whole milk
- 1 ½ cups dry ditalini pasta
- 1 pound (16 ounces) Velveeta, cubed
- ½ cup (115 g) sour cream, room temperature
- Finely diced pickles, for garnish, optional
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef and onion with the garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until the beef is no longer pink. Drain any excess grease.
- Add the diced tomatoes with green chilis, chicken broth, and milk. Bring to a simmer.
- Stir in the ditalini. Cook for 8 to 10 minutes, stirring often, until the pasta is just tender.
- Reduce the heat to low. Stir in the Velveeta and sour cream until melted and smooth.
- The soup will thicken as it sits. If needed, add more broth, ½ cup at a time, until it reaches your desired consistency.
- Serve topped with finely diced pickles, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
