Pastitsio Soup

When the weather cools, my soup pot is granted a permanent place on the stovetop. What’s not to love about a warm, hearty soup on a chilly day? I am particularly a fan of soup recipes that are chock-full of meat, vegetables and pasta. Creamy tortellini soup and lasagna soup are two of my favorite go-to recipes, but after trying pastitsio—the much-loved Greek recipe that layers pasta, meat sauce and cheese—I was inspired to see if I could recreate it in soup form. I am happy to report that pastitsio soup is just as tasty as I expected it would be.

This flavorful soup combines all the ingredients from the traditional Greek casserole, including a hearty meat sauce with tomatoes and red wine, a creamy bechamel flavored with nutmeg, and, of course, plenty of pasta. Serve it alongside a green salad and loaf of French bread, and the whole family will be asking for seconds.

Ingredients for Pastitsio Soup

• Olive oil: Olive oil is used to brown the beef and saute the onion and garlic.
• Ground beef: Use 80% or 90% lean beef.
• Onion: The best type of onion to use in this recipe is a yellow or white one. For added flavor, you could use a sharply flavored red onion.
• Garlic: Minced garlic adds a pungent flavor and aroma to the soup.
• Seasonings: This Greek recipe is seasoned with salt, black pepper, oregano, marjoram, lemon pepper and cinnamon.
• Tomato paste: Tomato paste adds a deep tomato flavor to the soup. Adding the tomato paste to the sauteed onions and garlic and allowing it to cook for a few minutes concentrates its flavor even further.
• Crushed tomatoes: A 28-ounce can of crushed tomatoes adds plenty of bright tomato flavor to the soup. If you only have a can of whole peeled tomatoes on hand, you can use a pair of kitchen shears to snip the tomatoes into smaller pieces or puree them in a blender to achieve a crushed tomato consistency.
• Sugar: A little bit of sugar adds sweetness to the soup and balances the acidity of the tomatoes.
• Chicken broth: Control the salt levels of the dish by using a low-sodium variety of your preferred store-bought chicken broth brand, or by making homemade chicken broth.
• Red wine: A dry red wine, such as cabernet sauvignon, syrah or pinot noir, adds complexity to the soup’s flavor, but you can omit the wine if you prefer.
• Pasta: Greek pastitsio is typically made with a long, tube-shaped pasta called bucatini. For the soup version, use a short pasta like penne, ziti or campanelle. Other potential pasta shapes you could use include orecchiette or even macaroni.
• Parmesan cheese: What is lasagna without cheese? A generous amount of grated Parmesan is stirred into the soup just before it’s served. Avoid the canned stuff and use freshly grated Parmesan for the best flavor.
• Bechamel: A rich and creamy bechamel is made by combining melted unsalted butter with all-purpose flour, then whisking in milk and heavy cream. A sprinkle of ground nutmeg—a signature flavor in pastitsio—adds a warm, nutty and slightly sweet flavor.

Directions

Step 1: Brown the beef

Heat the oil in a large stockpot over medium-high heat. Add the beef and cook it until it’s browned, about five to seven minutes, breaking it up into pieces as it cooks. Remove the beef with a slotted spoon and drain it on a paper towel-lined plate. Remove all but 1 tablespoon of fat from the pot.

Step 2: Make the soup

Add the onion to the pot and cook it until it’s golden and tender, about four to six minutes. Stir in the salt, pepper, oregano, marjoram, lemon pepper, cinnamon and garlic and cook until they’re fragrant, 30 to 60 seconds.

Stir in the tomato paste and cook until it’s slightly darkened, two to three minutes. Stir in the crushed tomatoes, chicken broth, red wine, sugar, cooked beef and uncooked pasta. Bring the mixture to a boil, then reduce the heat to low. Simmer the sauce for 15 to 20 minutes.

Editor’s Tip: You can also cook the pasta separately to ensure that it’s cooked perfectly to al dente. This is also a good idea if you expect to have leftover soup, because the cooked pasta will soak up the liquid over time, making it soggy. I prefer to make freshly boiled pasta to serve with leftover reheated soup.

Step 3: Make the bechamel sauce

To make the bechamel, melt butter in a medium saucepan over medium heat. Whisk in the flour. Let the roux cook, stirring continuously, until it’s golden in color, two to three minutes. Slowly whisk in the milk, heavy cream and nutmeg until smooth. Cook the mixture until it thickens, 8 to 10 minutes, whisking frequently. Stir the sauce into the soup and simmer it until it’s hot, four to five minutes. Stir in the salt, pepper and Parmesan cheese.

Step 4: Serve the soup with pasta

Spoon 1/2 cup of cooked pasta into each bowl, then top it with the soup. Serve immediately.

Pastitsio Soup Variations

• Switch up the meat: For a lighter soup, use ground turkey or chicken in place of the beef. You could also use seasoned pork sausage in place of the beef. A mixture of ground beef and ground lamb would yield a more authentically Greek flavor.
• Go big with garnishes: Top each serving with crumbled feta cheese and fresh Greek oregano.
• Make it gluten-free: For a gluten-free pastitsio soup, use a gluten-free dry pasta and make gluten-free bechamel.

How to Store Pastitsio Soup

Leftover pastitsio soup can be stored in an airtight container in the refrigerator for up to four days. (This soup actually tastes even better the next day, after the flavors have had even more time to meld together.) Ideally, the pasta should be stored separately from the soup, as the pasta will soak up liquid from the soup and lose its firm texture.

Can you freeze pastitsio soup?

Although many soup recipes freeze well, soups made with starches and dairy are not ideal because the creamy texture will be affected by the freezing temperature. If you want to prep pastitsio soup ahead of time, you can follow the recipe up to the addition of the bechamel and cheese. (You’ll prep those when you’re ready to eat.) Then, freeze the soup base. To do so, allow the soup to cool, then transfer it to a freezer-safe container and freeze it for up to three months.

To reheat pastitsio soup, first allow to thaw overnight in the refrigerator. Transfer the soup to a stockpot, bring it to a simmer and continue with the recipe as written, including cooking the pasta and preparing the bechamel.

How should you reheat pastitsio soup?

The easiest way to reheat pastitsio soup is on the stovetop. Transfer the soup to a stockpot and bring it to a gentle simmer. Individual portions can also be reheated in a covered dish in the microwave. Heat them in 30-second intervals until they’re warmed through, stirring between intervals to avoid hot spots.

Pastitsio Soup Tips

Can you make pastitsio soup in a slow cooker?

Absolutely! Add the browned beef, sauteed onion, garlic and tomato paste to the bowl of the slow cooker. Add the crushed tomatoes, sugar, chicken broth and red wine, and stir to combine. Cover and cook the soup on low for six to eight hours or on high for three to four hours. During the last ten minutes of cooking, change the temperature setting to high and stir in the bechamel and cheese. Serve the soup over the cooked pasta.

What else can you serve with pastitsio soup?

This hearty and creamy soup would pair perfectly with a big Greek salad or a Detroit Greek salad, which has beets. And don’t forget generous slices of crusty bread or garlic toast to sop up any delicious soup left in the bowl!