Description
This Garlic Italian Broccoli Soup is a cozy, savory bowl of comfort made with tender broccoli, garlic, pasta, and parmesan. It is simple to make, deeply flavorful, and perfect for an easy homemade dinner.
Ingredients
Scale
For the soup
- 1 pound broccoli, with stems and florets separated
- 4 cups chicken stock
- 2 cups water
- 3 to 4 garlic cloves, lightly smashed
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg, optional
- 3/4 cup orzo or ditalini
For serving
- Finely grated parmesan cheese
- Extra virgin olive oil
Instructions
- Add the broccoli stems and florets to a large soup pot or Dutch oven, along with the chicken stock, water, smashed garlic, salt, and black pepper.
- Bring the mixture to a boil over high heat, then lower the heat, cover the pot, and let it simmer for about 30 minutes. This helps the broccoli soften and gives the broth plenty of garlic flavor.
- Once the broccoli is tender, mash it directly in the pot with a potato masher. You can use an immersion blender too, but keep some texture so the soup stays hearty and rustic.
- Stir in the orzo or ditalini and cook the soup uncovered for about 15 minutes, stirring often so the pasta does not stick to the bottom. The pasta will soak up some of the broth and naturally thicken the soup.
- Stir in the nutmeg if using, then taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and finish with parmesan cheese, a drizzle of olive oil, and extra black pepper if you like.