Pastitsio Soup

Total Time Prep: 10 min. Cook: 1 hour
Yield 8 servings
Test Kitchen Approved
This creamy, meaty and pasta-filled pastitsio soup recipe recreates the savory, warmly spiced flavor of Greek lasagna.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90% lean)
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup dry red wine
  • 1 teaspoon sugar
  • 8 ounces uncooked penne pasta
  • Salt and pepper to taste
  • BECHAMEL:
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese

Directions

  1. Heat oil in a large stock pot over medium-high heat. Add beef; cook until browned, 5-7 minutes, breaking it up into pieces as it cooks. Remove with a slotted spoon; drain on a paper towel-lined plate. Discard all but 1 tablespoon fat from the pot.
  2. Add onion; cook until golden and tender, 4-6 minutes. Stir in garlic, salt, pepper, oregano, marjoram, lemon pepper and cinnamon; cook until fragrant, 30-60 seconds. Stir in tomato paste; cook until slightly darkened, 2-3 minutes. Stir in crushed tomatoes, chicken broth, red wine, sugar and cooked beef. Bring to a boil; reduce heat to low. Simmer 15-20 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Drain; set aside.
  4. To make the bechamel, melt butter in a medium saucepan over medium heat. Whisk in flour. Let the roux cook, stirring continuously, until golden in color, 2-3 minutes. Slowly whisk in milk, heavy cream and nutmeg until smooth. Cook until mixture thickens, 8-10 minutes, whisking frequently. Stir sauce into the soup; simmer until hot, 4-5 minutes. Stir in salt, pepper and Parmesan cheese.
  5. Divide pasta into bowls; top with soup. Serve immediately.

Nutrition Facts

1 serving: 495 calories, 27g fat (15g saturated fat), 96mg cholesterol, 1155mg sodium, 40g carbohydrate (11g sugars, 4g fiber), 23g protein.

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