Hearty Cheesy Beef Soup: Rich & Comforting Winter Meal (Print Version)

Hearty Cheesy Beef Soup brings warmth to any table. This rich, savory soup with tender beef and gooey cheese is perfect for chilly nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Base & Beef

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 lean)

→ Aromatics & Veggies

03 - 1 large yellow onion, chopped
04 - 2 carrots, chopped
05 - 2 celery stalks, chopped
06 - 4 cloves garlic, minced

→ Flavor Layers

07 - 6 cups beef broth (low sodium preferred)
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper to taste

→ Dairy & Finishing Touches

13 - 1 cup small pasta (ditalini or elbow macaroni)
14 - 1/2 cup heavy cream
15 - 2 cups shredded sharp cheddar cheese
16 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First up, grab your biggest soup pot or Dutch oven, drizzle in a bit of olive oil, and get it hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want a really good, deep brown on that beef; don't rush it! This is where so much of the flavor for our Hearty Cheesy Beef Soup comes from. Once it’s nicely browned, drain off most of that fat – I usually leave just a tablespoon or two for flavor. Then, add your chopped onion, carrots, and celery. Stir 'em around until they start to soften, about 5-7 minutes. You'll smell that sweet aroma, that's your cue!
02 - Now for the garlic! Push your veggies to one side of the pot and add your minced garlic to the empty spot. Let it sizzle for about 30 seconds until it smells fragrant; try not to let it burn, I've done that and it's not a fun smell. Stir it all together with the veggies, then pour in the beef broth, diced tomatoes (undrained!), and that Worcestershire sauce. Toss in the dried thyme and bay leaf. Give it a good stir, making sure nothing is sticking to the bottom. This is where our Hearty Cheesy Beef Soup starts to come alive!
03 - Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 20 minutes. This gives all those flavors a chance to meld and for the veggies to get nice and tender. After 20 minutes, stir in your small pasta. Keep it simmering, uncovered, stirring occasionally, until the pasta is cooked through – usually about 8-10 minutes, depending on the pasta. I always taste a piece to make sure it's just right, not mushy, not too firm. This is a crucial step for a great Hearty Cheesy Beef Soup.
04 - Okay, here’s the magic part! Once the pasta is tender, remove the pot from the heat. Seriously, take it off the heat before adding the dairy, or sometimes it can curdle – I learned that the hard way, oops. Stir in the heavy cream until it's fully incorporated. Then, gradually add your shredded cheddar cheese, stirring constantly until it’s all melted and gloriously smooth. You'll see it transform into this rich, velvety Hearty Cheesy Beef Soup. It's so satisfying to watch!
05 - Now, the most important step: taste, taste, taste! Season generously with salt and black pepper. You might be surprised how much it needs to really pop. I usually start with a teaspoon of salt and a half teaspoon of pepper, then add more in small pinches until it tastes just right to me. Don't be shy here; proper seasoning makes all the difference. Ladle your Hearty Cheesy Beef Soup into bowls and get ready for some serious comfort. You've earned it!
06 - If you're feeling fancy, a sprinkle of fresh chopped parsley or a little extra shredded cheddar on top makes it look extra inviting. I sometimes add a dollop of sour cream too, for an extra creamy tang. The soup should be thick, rich, and utterly comforting, with tender beef and veggies, and that unmistakable cheesy goodness. It smells heavenly, like a warm kitchen on a cold day. Enjoy your Hearty Cheesy Beef Soup!

# Notes:

01 - Don't overcrowd the pot when browning beef; it steams instead of browns!
02 - This soup tastes even better the next day, trust me on that.
03 - If you're out of small pasta, broken spaghetti works in a pinch.
04 - A little fresh parsley stirred in at the end makes it feel fancy, even if it's just Tuesday.

# Tools You'll Need:

01 - Large soup pot or Dutch oven
02 - Wooden spoon or spatula
03 - Ladle

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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