There’s something wildly comforting about making a bowl of Pastitsio Soup on a chilly evening. I still remember the first time the idea popped into my head—honestly, it was because I was craving the classic Greek baked pasta but had absolutely no patience to wait an hour for it to come out of the oven. One glance at the pot on my stove, and I thought, “Okay, what if I just… stir the whole vibe into a soup?” And surprisingly, it worked. Actually, it worked way better than I expected.
The aroma of cinnamon-kissed beef simmering with tomatoes is something that hits you right in the nostalgia. It’s warm, it’s cozy, and it smells like you’re about to welcome someone into your home. Even while it was bubbling away, I caught myself hovering over the pot with a spoon like someone guarding treasure.
What I love most about this easy pastitsio soup recipe is how quickly it comes together. Real pastitsio requires layers, béchamel whisking, pasta boiling, oven baking—the whole ritual. But here? Everything happens in one pot, no fancy steps, no stress. You still get those nostalgic flavors of creamy Greek pastitsio but in a faster, weeknight-friendly format.
And there’s something kind of magical about how the pasta softens into the broth, thickening everything just enough to feel like comfort food without being too heavy. Sometimes I swirl in a spoonful of cream at the end, and it turns into this silky, luxurious bowl that feels almost indulgent.
Whenever I serve this to friends or neighbors, the reaction is always the same: “Wait—this tastes exactly like pastitsio!” Even kids love it because it’s familiar, cozy, and not too bold. And honestly, if a soup can win over a picky eater, it’s a keeper.
It has officially become one of my cold-weather staples, and I have a feeling it might become one of yours too.
Recipe Resume (Quick Selling Points)
This soup gives you the taste of classic pastitsio without the hours of prep.
It all happens in one pot—yes, even the pasta.
The cinnamon-tomato meat sauce gives it that cozy, unmistakably Greek flavor.
It reheats beautifully, making it perfect for meal prep.
It’s creamy, hearty, and feels like a hug in a bowl.
Uses simple, everyday ingredients you probably already have.
Customize the creaminess to fit your preference.
A guaranteed crowd-pleaser for family dinners or chilly nights.
Why This Pastitsio Soup Is the Only One You’ll Ever Need
A couple of winters ago, I made this for my cousin who absolutely adores traditional Greek comfort food. She took one spoonful, looked up at me, and said, “This tastes like yiayia made it… but faster.” We laughed, but she wasn’t wrong. There’s something deeply homey about combining cinnamon-spiced beef, pasta, and creamy broth. It tastes like tradition without the fuss.
Cuisine: Greek-American comfort.
What You Really Need to Make This Amazing Pastitsio Soup (Simplified)
- Ground beef (traditional pick)
- Onion & garlic
- Tomato paste
- Crushed tomatoes
- Beef broth
- Elbow macaroni or ditalini
- Cinnamon + oregano
- Salt + pepper
- Heavy cream or evaporated milk
- Parmesan or Kefalotyri cheese
How to Master the Perfect Pastitsio Soup (My Secret Method)
Start by browning your ground beef with the onion until everything smells irresistibly savory. Add the garlic last so it doesn’t burn. When the meat is fully cooked, stir in the tomato paste and let it toast a little—it deepens the flavor and gives the soup that rich, slow-cooked vibe without actually taking hours.
Pour in the crushed tomatoes and broth, then season generously with cinnamon, oregano, salt, and pepper. The cinnamon is subtle, not sweet, but it brings that unmistakable Greek warmth. Let everything simmer so the flavors start mingling like old friends.
Once the broth tastes deeply savory, stir in the pasta and let it cook right in the soup. It will absorb the broth and release starch, thickening everything beautifully. When the pasta is tender, swirl in the cream and cheese. The whole pot transforms into something silky, fragrant, and cozy—exactly what you want Pastitsio Soup to be.
Chef’s Notes and Tips for a Flawless Pastitsio Soup
If the pasta absorbs too much broth (it happens!), simply splash in more water or stock until it reaches your preferred consistency. Soups with pasta always thicken as they sit, so don’t hesitate to loosen it a bit before reheating leftovers.
For the most authentically Greek flavor, try to use Kefalotyri cheese. But honestly, Parmesan works beautifully and is much easier to find.
Get Creative! Easy Substitutions and Fun Variations
Swap the beef for ground lamb if you want a more traditional Greek pastitsio flavor. Add a pinch of nutmeg for an extra layer of warmth. You can also toss in spinach, mushrooms, or roasted red peppers for extra texture and nutrition. If you love creamy soups, add extra evaporated milk or cream at the end.
Lighten It Up! Simple Swaps for a Healthier Pastitsio Soup
Use ground turkey instead of beef and swap the cream for half-and-half or evaporated milk. Whole-wheat pasta works great here, and low-sodium broth helps keep the soup lighter without losing flavor.
And there you have it!
A cozy, creamy bowl of Greek-inspired goodness. Don’t forget to tell us how your Pastitsio Soup turned out—and check out more comforting soups while you’re here.
Are You Curious About Anything Else? Frequently Asked Questions
1. How can I make this easy pastitsio soup recipe ahead of time?
Pastitsio soup is excellent for meal prep, but since the pasta absorbs broth over time, you’ll want to store the pasta separately if possible. Cook the soup fully, but boil the pasta in another small pot. Combine only when serving. This keeps everything from getting mushy and ensures every bowl tastes freshly made.
2. Can I freeze creamy Greek pastitsio soup?
Cream-based soups don’t always freeze perfectly, but this one does fairly well if you freeze it without the pasta. The meat sauce and broth freeze beautifully and thaw without separating. When you reheat it, add fresh cooked pasta and a splash of cream to bring everything back together.
3. What pasta shape works best?
Elbow macaroni and ditalini are top choices because they mimic the small tubular pasta used in traditional Greek pastitsio. They hold their shape well and give the soup that cozy, spoon-friendly feel. Avoid large pasta shapes—they throw off the texture.
4. Can I make this pastitsio-inspired soup gluten-free?
Absolutely. Use your favorite gluten-free pasta and keep an eye on the cooking time since GF noodles cook quickly. If the broth thickens too much, add extra stock to keep things silky.
5. How do I thicken the soup naturally?
Let the pasta cook directly in the broth. It releases starch, which naturally thickens the soup without cornstarch or flour. You can also add a handful of cheese to enrich the broth.
6. What makes this taste like authentic pastitsio?
It’s the cinnamon-tomato meat sauce paired with the creamy finish. Those two components bring all the nostalgic Greek comfort food flavors into a quicker, simpler format.
Pastitsio Soup
4
servings30
minutes40
minutes300
kcalIngredients
Ground beef (traditional pick)
Onion & garlic
Tomato paste
Crushed tomatoes
Beef broth
Elbow macaroni or ditalini
Cinnamon + oregano
Salt + pepper
Heavy cream or evaporated milk
Parmesan or Kefalotyri cheese
Directions
- Start by browning your ground beef with the onion until everything smells irresistibly savory. Add the garlic last so it doesn’t burn. When the meat is fully cooked, stir in the tomato paste and let it toast a little—it deepens the flavor and gives the soup that rich, slow-cooked vibe without actually taking hours.
- Pour in the crushed tomatoes and broth, then season generously with cinnamon, oregano, salt, and pepper. The cinnamon is subtle, not sweet, but it brings that unmistakable Greek warmth. Let everything simmer so the flavors start mingling like old friends.
- Once the broth tastes deeply savory, stir in the pasta and let it cook right in the soup. It will absorb the broth and release starch, thickening everything beautifully. When the pasta is tender, swirl in the cream and cheese. The whole pot transforms into something silky, fragrant, and cozy—exactly what you want Pastitsio Soup to be.
