Why You’ll Love Sweet & Spicy Hamburger Soup Recipe
I like this recipe because it’s a true one-pot meal that’s easy to prepare and incredibly comforting. I enjoy how the sweetness balances the spice, making it flavorful without being overwhelming. It’s filling, family-friendly, and perfect for chilly days, meal prep, or leftovers that taste even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds lean ground beef 1 large onion, diced 2 cloves garlic, minced 2 medium carrots, diced 1 large bell pepper, diced 1 medium jalapeño pepper, seeds removed and diced 1 cup frozen roasted corn 1 tablespoon tomato paste 1 tablespoon brown sugar 2 teaspoons chili powder 2 teaspoons smoked paprika 2 cans (14.5 ounces each) diced tomatoes with juice 6 cups beef broth 8 ounces shell pasta
Directions
I start by browning the ground beef in a large pot or Dutch oven over medium heat, breaking it apart as it cooks. Once fully cooked, I remove it from the pot and set it aside.
I carefully drain off excess grease, leaving a small amount behind, then add the onion, garlic, carrots, bell pepper, and jalapeño. I cook everything for about 5 minutes until the vegetables begin to soften.
I stir in the tomato paste, brown sugar, chili powder, and smoked paprika, letting the mixture cook briefly so the spices release their flavor.
I add the diced tomatoes with their juices, the corn, and the beef broth, then return the cooked ground beef to the pot.
I bring the soup to a boil, reduce the heat to low, cover, and let it simmer for about 20 minutes so the flavors can develop.
I add the shell pasta and continue cooking for another 10 minutes, or until the pasta is tender.
Before serving, I taste and adjust seasoning if needed.
I sometimes use ground turkey or chicken instead of beef for a lighter option. When I want extra heat, I leave the jalapeño seeds in or add a pinch of cayenne pepper. I also like adding extra vegetables such as zucchini, celery, or green beans for more texture and nutrition.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm the soup gently on the stovetop or in the microwave and add a splash of broth if it thickens. I also freeze this soup for up to three months, preferably without the pasta, and add freshly cooked pasta when reheating.
FAQs
How spicy is this soup?
I find it mildly spicy, but it’s easy to adjust by adding more or less jalapeño.
Can I make this soup ahead of time?
Yes, I often make it a day ahead because the flavors deepen overnight.
What pasta works best?
I like shell pasta, but elbow macaroni or ditalini work well too.
Can I make this gluten-free?
Yes, I simply use gluten-free pasta and gluten-free broth.
Can I add beans to this soup?
Yes, kidney beans or black beans make it even heartier.
How do I keep the pasta from overcooking?
I add the pasta near the end and cook it just until tender.
Can I freeze leftovers?
Yes, I freeze individual portions and thaw them overnight before reheating.
Is this soup dairy-free?
Yes, the recipe is naturally dairy-free as written.
What should I serve with this soup?
I enjoy it with crusty bread, garlic toast, or a simple side salad.
Can I double the recipe?
Yes, I often double it for meal prep or feeding a crowd.
Conclusion
I love how this sweet and spicy hamburger soup turns simple pantry ingredients into a warm, filling meal. With its balance of savory beef, tender vegetables, and comforting pasta, it’s a recipe I enjoy coming back to whenever I need something satisfying and easy to make.
A hearty, comforting sweet and spicy hamburger soup packed with seasoned ground beef, tender vegetables, pasta, and a tomato-rich broth balanced with just the right amount of sweetness and heat.
Ingredients
2 pounds lean ground beef
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 large bell pepper, diced
1 medium jalapeño pepper, seeds removed and diced
1 cup frozen roasted corn
1 tablespoon tomato paste
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
2 cans (14.5 oz each) diced tomatoes with juice
6 cups beef broth
8 ounces shell pasta
Salt and pepper, to taste
Instructions
In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks. Remove and set aside.
Drain excess grease, leaving a small amount. Add onion, garlic, carrots, bell pepper, and jalapeño. Cook for about 5 minutes until softened.
Stir in tomato paste, brown sugar, chili powder, and smoked paprika. Cook briefly to bloom the spices.
Add diced tomatoes with juices, corn, and beef broth. Return the cooked beef to the pot.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Add shell pasta and cook for another 10 minutes, or until the pasta is tender.
Taste and adjust seasoning as needed before serving.
Notes
Use ground turkey or chicken for a lighter version.
Add cayenne or jalapeño seeds for more heat.
Mix in extra vegetables like zucchini, celery, or green beans.
Freeze without pasta and add fresh pasta when reheating.
