Name: Garlic Italian Broccoli Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 lb broccoli, stems and florets divided; 4 cups chicken stock (or vegetable stock or water as alternatives); 2 cups water; 3 to 4 cloves garlic, smashed; 1 tsp kosher salt; Black pepper, freshly ground, to taste; 1/4 tsp ground nutmeg (optional); 3/4 cup orzo or ditalini pasta; Parmesan cheese, finely grated; Extra virgin olive oil

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Introduction

This Garlic Italian Broccoli Soup is a comforting bowl of vibrant flavors and hearty textures. Made with fresh broccoli, garlic, and tender orzo pasta, it’s a simple yet satisfying meal perfect for any day of the week.

A close-up view of a red bowl filled with creamy broccoli and rice soup, showing small broccoli florets and plump grains of white rice in a light greenish-yellow broth with a slightly oily surface. The soup is sprinkled with cracked black pepper and grated cheese, adding texture and specks of white and black on top. A gold-colored spoon rests inside the bowl scooping some of the soup, highlighting the thick and rich consistency. The bowl is placed on a white marbled surface, with blurred broccoli heads and a white cloth with red stripes in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb broccoli, stems and florets divided
4 cups chicken stock (vegetable stock or water optional)
2 cups water
3 to 4 cloves garlic, smashed
1 tsp kosher salt
Black pepper, freshly ground, 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

Step 1: In a large soup pot or Dutch oven, combine broccoli stems and florets, chicken stock, water, smashed garlic cloves, kosher salt, and freshly ground black pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with flavor.
Step 2: After simmering, use a potato masher to gently smash the broccoli in the pot. Alternatively, use an immersion blender briefly to keep some texture—avoid blending too smooth.
Step 3: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring often to prevent sticking. The pasta will thicken the soup as it cooks.
Step 4: Add ground nutmeg if using, then taste and adjust the seasoning with salt and pepper as needed.
Step 5: Ladle the soup into bowls and top with finely grated parmesan cheese and a drizzle of extra virgin olive oil. Add extra black pepper if desired for a finishing touch.

Tips & Variations

Substitute vegetable stock for chicken stock to make this soup vegetarian.
Use ditalini pasta if you prefer smaller pasta pieces for a different texture.
For a creamier version, add a splash of cream or blend part of the soup until smooth before adding pasta.
Roast the garlic beforehand for a sweeter, milder garlic flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup has thickened. The pasta will continue to absorb liquid, so adjust consistency as needed when reheating.

How to Serve

A close-up of a red bowl filled with light yellow broth soup with small white orzo pasta pieces and small bright green broccoli florets mixed in. The soup surface is sprinkled evenly with finely grated white cheese and black pepper flakes. A gold spoon is partially dipped into the soup on the right side, and small broccoli florets are scattered on the white marbled surface near the top right corner. A red and white striped cloth is placed under the bowl on the bottom left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Just thaw it slightly and add it during the simmering step. The texture may be softer but the flavor remains delicious.

Is it possible to make this soup vegan?

Absolutely. Use vegetable stock instead of chicken stock and skip the parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.