Description
A cozy, hearty Italian-inspired broccoli soup simmered with garlic, broth, and orzo. Finished with parmesan and olive oil for comfort in every spoonful.
Ingredients
1 lb broccoli, stems and florets separated
4 cups chicken stock (or vegetable stock or water)
2 cups water
3 to 4 cloves garlic, smashed
1 tsp kosher salt
Freshly ground black pepper, to taste
1/4 tsp ground nutmeg (optional)
3/4 cup orzo or ditalini pasta
Parmesan cheese, finely grated (for serving)
Extra virgin olive oil (for serving)
Instructions
1. Add broccoli stems and florets, chicken stock, water, garlic, salt, and pepper to a large soup pot. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes.
2. Mash the cooked broccoli in the pot using a potato masher or immersion blender, leaving a mix of chunky and smooth textures.
3. Stir in the pasta and cook uncovered for 15 minutes, stirring frequently to prevent sticking.
4. Season with nutmeg if using, and adjust salt and pepper to taste.
5. Serve hot with grated parmesan and a drizzle of olive oil.
Notes
Do not overcook the broccoli; add florets during the last 8–10 minutes to maintain texture and color.
Avoid overcooking pasta as it continues softening after heat is turned off.
Taste and adjust seasoning at the end.
For extra richness, use a generous drizzle of olive oil when serving.
Nutmeg adds depth but is optional.
- Prep Time: 10-15 minutes
- Cook Time: 45-50 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 550-650
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 7-11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 100-110 g
- Fiber: 9 g
- Protein: 24-28 g
- Cholesterol: 15 mg