A warm, simple soup that fills the kitchen with cheesy beef smell.
introduction
This Beef and Cheddar Pasta Soup is easy and quick to make on busy nights. The soup is hearty and cheesy, like a cozy bowl of comfort food, and it pairs well with other simple meals like bacon cheddar gnocchi soup for a cheesy weeknight menu.
why make this recipe
Make this recipe when you want a fast, filling meal that uses pantry basics. It uses ground beef, pasta, and cheddar to give you protein and comfort in one pot. If you like cheesy ground beef dishes, try this along with the cheesy queso with ground beef and rice for more ideas.
how to make Beef and Cheddar Pasta Soup
Cook the beef well and drain fat. Add onions and garlic and cook until soft. Add broth, water, and pasta, then cook the pasta until tender. Stir in cheddar and mustard so the cheese melts into a smooth, cheesy soup. This is similar to how a broccoli cheddar soup gets its creamy melt, so use good melting cheese like in the broccoli cheddar soup to get a smooth finish.
Ingredients :
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 cups pasta
- 1 cup cheddar cheese, shredded
- 1 tablespoon mustard
- Salt and pepper to taste
- Optional: vegetables (carrots, celery, etc.)
Directions :
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onions and minced garlic to the pot, cooking until onions are translucent.
- Pour in beef broth and water. Bring to a boil.
- Add pasta and any optional vegetables. Cook according to pasta package instructions until tender.
- Stir in cheddar cheese and mustard, mixing until cheese is melted and well incorporated.
- Season with salt and pepper to taste.
- Serve hot, perfect for colder days.
how to serve Beef and Cheddar Pasta Soup
Serve the soup hot in deep bowls. Add extra shredded cheddar on top or a pinch of black pepper. A slice of crusty bread or a simple salad works well, or serve it next to a classic bowl of vegetable beef soup for a heartier meal.
how to store Beef and Cheddar Pasta Soup
Let the soup cool to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup without pasta for up to 3 months; add fresh cooked pasta when you reheat. For more reheating tips, see a simple cauliflower soup guide for safe reheating steps.
tips to make Beef and Cheddar Pasta Soup
- Use short pasta so it cooks evenly in the soup.
- Drain excess fat to keep the broth clear and not greasy.
- Shred your own cheddar for the best melt and flavor.
- If adding vegetables, cut them small so they cook with the pasta.
- Do not overcook the pasta if you plan to store or freeze the soup.
variation (if any)
- Swap ground beef for ground turkey or chicken.
- Use different cheeses like Colby or Monterey Jack for milder flavors.
- Add a can of tomatoes or a splash of Worcestershire sauce for extra depth.
- Make it vegetarian by using plant-based crumbles and vegetable broth.
FAQs
Q: Can I use other kinds of pasta?
A: Yes. Use small shapes like shells, elbows, or small penne. Adjust cooking time to the package.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the onion and garlic first. Then add to the slow cooker with liquids and pasta near the end so it does not overcook.
Q: How do I keep the soup from getting too thick after cooling?
A: The pasta absorbs liquid as it sits. Keep some extra broth or water on hand to thin it when reheating.
Q: Can I add vegetables for more nutrition?
A: Yes. Carrots, celery, peas, or spinach work well. Add harder vegetables earlier and quick-cooking ones near the end.
Q: Is this recipe freezer friendly?
A: Freeze without pasta for best texture. Cook and add fresh pasta when you reheat.
Beef and Cheddar Pasta Soup
Ingredients
Method
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onions and minced garlic to the pot, cooking until onions are translucent.
- Pour in beef broth and water. Bring to a boil.
- Add pasta and any optional vegetables. Cook according to pasta package instructions until tender.
- Stir in cheddar cheese and mustard, mixing until cheese is melted and well incorporated.
- Season with salt and pepper to taste.
- Serve hot, perfect for colder days.