Mediterranean Cheeseburger Macaroni Soup
If you’re craving something cozy but with a Mediterranean twist, this Cheeseburger Macaroni Soup is the ultimate comfort food fusion. It blends the heartiness of a classic cheeseburger soup with warm Mediterranean spices, fresh veggies, and pasta—all in one pot. It’s creamy, satisfying, and perfect for family dinners or meal prep.
Time:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Ingredients:
For the soup:
1 lb (450g) ground beef (or ground turkey/lamb)
1 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
4 cups beef or vegetable broth
1 (14.5 oz) can diced tomatoes (with juice)
1/2 cup tomato sauce or crushed tomatoes
1 1/2 cups dry elbow macaroni (or other short pasta)
1/2 cup heavy cream or half-and-half
1 cup shredded sharp cheddar cheese
1/2 cup crumbled feta cheese
Optional toppings:
Fresh parsley or basil, chopped
Extra feta or shredded cheddar
Kalamata olives, sliced
Lemon wedges
Instructions:
Sauté the veggies and meat:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and garlic and cook for 2–3 minutes until soft.
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Season the soup:
Stir in oregano, cumin, smoked paprika, crushed red pepper flakes, salt, and black pepper.
Let the spices bloom for 1–2 minutes.
Add liquids and simmer:
Pour in the broth, diced tomatoes, and tomato sauce.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to develop.
Add pasta:
Stir in the dry macaroni and simmer uncovered for about 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Make it creamy and cheesy:
Reduce heat to low and stir in heavy cream and shredded cheddar cheese.
Mix until the cheese is melted and the soup is creamy. Add crumbled feta and gently stir.
Serve:
Ladle the soup into bowls and top with fresh herbs, olives, and an extra sprinkle of cheese if desired.
Serve with lemon wedges on the side for brightness.
Tips for Best Results:
Use Fresh Herbs: Stir in fresh parsley, basil, or oregano at the end for brightness and authentic Mediterranean flavor.
Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents and doesn’t melt as smoothly.
Balance the Creaminess: Add heavy cream slowly and stir constantly to avoid curdling. Let the soup cool slightly before adding dairy if needed.
Pasta Cooking Tip: If planning to store leftovers, cook the pasta separately and add it to each bowl. This prevents soggy or overcooked noodles.
Brighten with Acid: A squeeze of lemon juice before serving enhances the flavors and cuts through the richness of the cheese and beef.
Make Ahead Friendly: The soup (without pasta) can be made up to 3 days in advance and stored in the fridge.
Variations to Try:
Vegetarian Version:
Replace the ground beef with cooked green or brown lentils, chickpeas, or a plant-based ground meat alternative.
Use vegetable broth instead of beef broth.
Different Cheeses:
Swap cheddar for mozzarella, gouda, or Monterey Jack.
Use goat cheese instead of feta for a tangier finish.
Protein Swaps:
Use ground turkey, ground chicken, or even lamb for different flavor profiles.
For a leaner option, use ground turkey and skip the cream—add more herbs to boost flavor.
Extra Veggie Boost:
Stir in spinach, kale, or chopped baby arugula in the last 5 minutes of cooking.
Add roasted eggplant or artichoke hearts for more Mediterranean flair.
Spicy Kick:
Add chopped fresh chili, more red pepper flakes, or a dash of harissa for heat.
Grain-Free Option:
Replace pasta with cauliflower rice, zucchini noodles, or chopped cabbage for a low-carb version.
Make It a Stew:
Use less broth and more chunky vegetables to thicken the texture and serve it as a stew with crusty bread.
Q&A – Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! Make the soup up to 3 days in advance and store it in an airtight container in the fridge. For best texture, cook the pasta separately and add it fresh when reheating.
Q: Can I freeze this soup?
A: Yes, but without the pasta or dairy. Freeze the base soup (without cream or cheese) for up to 2 months. Thaw, reheat, then add pasta, cream, and cheese before serving.
Q: What kind of pasta works best?
A: Elbow macaroni is classic, but you can use any short pasta like rotini, shells, or ditalini. Whole wheat or gluten-free options work well too.
Q: How do I make it dairy-free?
A: Use coconut milk or a plant-based cream and swap out the cheese for dairy-free alternatives or nutritional yeast.
Q: Is it spicy?
A: Only mildly, due to the optional red pepper flakes. Adjust the amount or leave it out for a milder version.
Nutrition Information (Per Serving – Approximate)
Calories: 460
Protein: 25g
Carbohydrates: 32g
Fat: 26g
Saturated Fat: 12g
Fiber: 4g
Sugar: 6g
Sodium: 720mg
Note: Nutrition may vary based on exact ingredients used.
Conclusion
Mediterranean Cheeseburger Macaroni Soup brings together everything you love about cheesy comfort food with the fresh, bold flavors of the Mediterranean. It’s hearty enough for a main dish, packed with protein and vegetables, and incredibly customizable. Whether you’re feeding a family, meal-prepping for the week, or just craving something soul-warming and flavorful—this soup is a satisfying winner every time.