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 (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; Extra virgin olive oil

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Introduction

This Garlic Italian Broccoli Soup is a comforting and flavorful dish that highlights fresh broccoli and fragrant garlic. It’s hearty yet light, perfect for a cozy meal any day of the week. The addition of orzo pasta adds a lovely texture that makes it satisfying and wholesome.

A close-up of a red bowl filled with creamy broccoli and rice soup, showing visible small green broccoli florets scattered throughout and plump, soft white rice grains mixed in a thick, slightly oily broth speckled with black pepper and grated cheese on the surface. A golden spoon dips into the soup from the left side of the bowl, lifting some broccoli pieces and rice. The bowl sits on a white marbled surface with blurred green broccoli pieces and a red and white cloth 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 the broccoli stems and florets, chicken stock, water, smashed garlic cloves, kosher salt, and freshly ground black pepper. Bring to a boil over high heat.
Step 2: Reduce heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with broccoli and garlic flavors.
Step 3: Use a potato masher to gently smash the broccoli in the pot, or carefully blend with an immersion blender, leaving some chunks for texture.
Step 4: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring frequently to prevent sticking, until the pasta is tender and the soup has thickened.
Step 5: Add ground nutmeg if using, then taste and adjust salt and pepper as needed.
Step 6: Ladle soup into bowls and serve topped with grated Parmesan cheese, a drizzle of extra virgin olive oil, and extra freshly ground black pepper if desired.

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable stock or water.
Use an immersion blender carefully to keep a rustic texture rather than a smooth puree.
Add a pinch of crushed red pepper flakes for a little heat.
Swap orzo with ditalini or small pasta shapes you prefer.
Finish with a swirl of good-quality extra virgin olive oil for richness and depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if the soup has thickened too much. This soup does not freeze as well due to the pasta, which may become mushy when thawed.

How to Serve

A close-up view of a red bowl filled with light yellow broth, small green broccoli florets, and many small, white orzo pasta pieces floating inside. The soup surface is sprinkled with finely grated white cheese and small black pepper specks. A shiny golden spoon rests inside the bowl on the right side, partially submerged in the soup. Around the bowl, there are a few small broccoli pieces on a white marbled surface, with a red and white striped cloth partially visible on the bottom left. 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 if fresh is unavailable. Just thaw slightly and use the same quantities. The flavor might be a bit less vibrant but still delicious.

What if I don’t have orzo or ditalini pasta?

You can substitute orzo with any small pasta such as acini di pepe, small shells, or tiny elbow macaroni. Adjust the cooking time as needed since different pasta shapes cook at different rates.