Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 5 servings
A soup full of all the traditional toppings a cheeseburger has along with the not so traditional. There’s ground meat, spinach for the lettuce, fresh tomatoes, onions, bell peppers and macaroni surrounded by a cheddar cheese infused broth and bacon crumbles.
- 1 pound lean ground beef
- sea or kosher salt and fresh black pepper
- 3/4 cup mixed green and red bell peppers, diced
- 3/4 cup mixed red and yellow onion, diced
- 4 cloves garlic, minced
- olive oil, for sauteeing
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups chicken or beef broth (I used chicken)
- 1 tablespoon fresh parsley, chopped
- 8 ounces elbow macaroni
- 3 cups baby spinach, chopped
- 12 ounces sharp cheddar cheese, cubed or shredded
- cooked, crumbled bacon, optional, for garnish
- In a large soup pot or sauce pan brown ground beef over medium heat breaking it apart as it cooks. Season well with salt and pepper. Remove to a dish and drain off any grease.
- In the same pan cook the peppers, onion and garlic in a few tablespoons of oil over medium-low heat, seasoning well with salt and pepper, the oregano and thyme. Stir often, cook until tender about 10 minutes.
- Add beef back to the pot along with broth and parsley. Simmer 20 minutes and season as needed.
- Meanwhile cook elbows according to package directions to al dente. Drain and toss with a drizzle of oil to prevent sticking.
- Stir spinach into the pot along with 2/3 of the cheese simmer until spinach is wilted and cheese is completely melted, stirring often.
- To serve add a few spoons of elbows to the bowl first and ladle soup over top, garnish with the remaining cheese and crumbled bacon if desired