Bacon Burger Noodle Soup Recipes

BACON CHEESEBURGER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.

BACON CHEESEBURGER SOUP

Steps:

• In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
• Add the beef to the pot, don't move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
• Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
• Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
• Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
• Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
• Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
• Turn off the heat and stir in the cheese until it melts.
• Stir in ¾ of the bacon.
• Serve garnished with the remaining bacon and fresh parsley.

ONE-POT BACON CHEESEBURGER PASTA

Steps:

• In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings. , In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, breaking into crumbles, 6-8 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes. , Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.

BACON BURGER NOODLE SOUP

Steps:

• Brown the bacon in a large skillet or pot. Remove bacon with a slotted spoon and chop into pieces. Add the burger. onion, and garlic to the bacon grease. Cook until burger is no longer pink. Add the tomato juice, beef broth, cream of celery soup, bay leaves, coriander, celery salt and red pepper flakes.
• Cook until bubbly add the noodles and cook for about 15 minutes until noodles are almost soft. Add the peas and the bacon in and cook 5 more minutes. Taste and adjust for salt and pepper. Remove bay leaves and serve