Pastitsio Soup
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
- 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
Instructions
- 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.
- 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.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Drain; set aside.
- 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.
- Divide pasta into bowls; top with soup. Serve immediately.