Cheeseburger Gnocchi Soup

Listen up, folks—if you’ve been secretly wanting to transform America’s favorite fast food into something you can eat with a spoon (without ending up on one of those “People of Walmart” compilations), I’ve got the perfect recipe for you. Cheeseburger Gnocchi Soup is exactly what it sounds like: all the savory, cheesy, pickle-y goodness of a drive-thru cheeseburger but in a cozy soup form that won’t leave your car smelling like french fries for a week.

Why This Recipe is Awesome

First off, this soup is the ultimate food hack for when you want comfort food but can’t decide between Italian and American. It’s like your taste buds are getting dual citizenship! Plus, it’s got those pillowy little potato gnocchi that are basically the sweatpants of pasta—comforting, easy, and nobody judges you for indulging.

The best part? This recipe makes you look like you’ve got your life together when in reality, you’re just throwing burger ingredients into a pot. It’s fancy enough for company but easy enough for a Tuesday night when your brain has left the building. And unlike actual cheeseburgers, you can eat this with one hand while scrolling through TikTok with the other. #MultitaskingWin

Ingredients You’ll Need

• 1 lb ground beef (the fattier the better—this isn’t a diet soup, people)
• 1 medium onion, diced (yes, you have to include it, even if it makes you cry)
• 2 cloves garlic, minced (or 4 if you’re not planning on kissing anyone)
• 1 tablespoon tomato paste (that red stuff in the tube you bought for one recipe and forgot about)
• 4 cups beef broth (the boxed kind is fine, no judgment here)
• 1 can (14.5 oz) diced tomatoes (don’t drain—we’re making soup, not running a dehydration clinic)
• 1 tablespoon Worcestershire sauce (that bottle you can never pronounce correctly)
• 1 package (16 oz) potato gnocchi (from the refrigerated section, because life’s too short)
• 2 cups shredded cheddar cheese (pre-shredded is fine; we’re not cheese snobs today)
• ¼ cup dill pickle relish (trust me on this one)
• Salt and pepper to taste
• Optional toppings: more cheese (duh), crumbled bacon, diced tomatoes, chopped lettuce, sesame seeds

Step-by-Step Instructions

1. Grab your favorite soup pot or Dutch oven and place it over medium-high heat. Brown that ground beef until it’s no longer pink. Break it up with your spoon like it’s gossiping about you behind your back.
2. Don’t drain the fat! (I repeat: DO NOT DRAIN.) This is where the flavor lives. Toss in your diced onions and cook until they’re translucent—about 3-4 minutes. Add the garlic and cook for another minute. If you burn the garlic, just start over and don’t tell anyone.
3. Stir in the tomato paste and let it cook for about a minute until it darkens slightly. This step adds that umami depth that’ll make people think you went to culinary school (spoiler: they’ll never know the truth).
4. Pour in the beef broth, diced tomatoes with their juice, and Worcestershire sauce. Bring this mixture to a gentle boil, then reduce to a simmer. Let it bubble away for about 10 minutes so the flavors can get friendly with each other.
5. Add your gnocchi to the pot and cook according to package directions, usually about 3-4 minutes or until they float to the top like little potato life rafts.
6. Lower the heat to medium-low and gradually stir in the shredded cheese, a handful at a time. Patience is key here—dump it all at once and you’ll end up with cheese globs instead of a silky soup. Nobody wants cheese globs (except maybe in emergencies).
7. Once the cheese is melted and incorporated, stir in the pickle relish. Yes, I know it sounds weird, but it gives that authentic cheeseburger tang. Season with salt and pepper to taste.
8. Ladle this masterpiece into bowls and top with any optional garnishes. The sesame seeds are particularly clever if you’re trying to impress someone with your attention to cheeseburger detail.

Common Mistakes to Avoid

Let’s talk about ways to not mess this up, shall we?

• Draining the beef fat – Unless your doctor is literally standing over your shoulder, keep that flavor gold in the pot.
• Overcooking the gnocchi – They turn from delightful pillows to sad, mushy blobs in about 30 seconds. When they float, they’re done!
• Skipping the pickle relish – I see you thinking about it. Don’t. Without it, this is just meat and potato soup wearing a “cheeseburger” nametag at the wrong convention.
• Adding cold cheese to hot soup – This is how you get the aforementioned cheese globs. Room temperature cheese and gradual adding is the way to cheesy nirvana.
• Forgetting to taste before serving – Seasoning is personal. Your salt levels and my salt levels might be as different as our Instagram filters.

Alternatives & Substitutions

Not everyone has a perfectly stocked pantry (or wants to follow rules), so here are some workarounds:

Ground turkey or chicken can replace beef if you’re trying to be “healthy,” but TBH, we’ve already crossed the Rubicon with the cheese and gnocchi, so maybe just enjoy the beef?

Vegetarians: Try using those Beyond or Impossible meat substitutes. They actually work pretty well here since all the other flavors help carry the burger illusion.

No gnocchi? Use small pasta shapes like shells or ditalini. Or potato chunks if you’re desperate. It won’t be the same, but it’ll still be in the ballpark.

Dairy-free folks: There are some decent vegan cheddar-style shreds out there now. Or skip the cheese altogether and add a splash of coconut milk and nutritional yeast for creaminess. It won’t be a cheeseburger soup exactly, but more like its cool vegan cousin.

If you don’t have pickle relish, chop up some dill pickles. In a pickle emergency (pun intended), a splash of vinegar and some dried dill will get you halfway there.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
You can, but the gnocchi will continue soaking up liquid like they’re at a frat party. Either add the gnocchi when reheating or accept that your leftover soup might be more like a very moist casserole.

Will this freeze well?
Dairy-based soups can get weird and grainy when frozen. If you’re determined to meal prep, freeze the base without the cheese and gnocchi, then add those fresh when reheating.

My spouse/child/roommate hates pickles. Can I leave them out?
I mean, technically you can, but then you’re just making a cheeseburger soup with an identity crisis. Maybe do a split batch and add pickles to your portion? Or find new people to cook for. (I’m kidding… mostly.)

Can I make this in a slow cooker?
You absolutely can brown the meat and onions first, then transfer everything except the gnocchi and cheese to a slow cooker for 4-6 hours on low. Add the gnocchi during the last 30 minutes and the cheese right before serving.

How spicy is this? Can I make it spicier?
This recipe is about as spicy as a vanilla latte. Feel free to add some hot sauce, red pepper flakes, or even diced jalapeños if you want to crank up the heat. I’d say go for it—live dangerously!

Final Thoughts

Congratulations! You’ve just created the perfect soup for anyone who’s ever eaten a cheeseburger in their car and thought, “This would be better with a spoon.” This recipe is proof that sometimes the most ridiculous food mashups are secretly brilliant.

Next time you’re torn between hitting the drive-thru and being a responsible adult who cooks at home, remember this soup exists. It’s the culinary equivalent of wearing business casual on top and pajama pants on bottom during a Zoom meeting—the best of both worlds!

Now go forth and ladel this magical concoction into the biggest bowl you own. You deserve it for reading this entire recipe without skipping to the end (I see you, recipe skimmers, and I forgive you). If anyone questions your life choices, just tell them you’re having a gourmet potato-pasta fusion with artisanal cheese sauce. That’ll shut ’em up.