Garlic Italian Broccoli Soup Recipe

Introduction

Garlic Italian Broccoli Soup is a comforting and flavorful dish that highlights the fresh taste of broccoli with the warmth of garlic and a touch of nutmeg. This hearty soup is enhanced with tender pasta and finished with Parmesan cheese and olive oil, making it perfect for a cozy meal any day.

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
• Parmesan cheese, finely grated (for serving)
• Extra virgin olive oil (for serving)

Instructions

1. Step 1: Combine the broccoli stems and florets, chicken stock, water, smashed garlic cloves, kosher salt, and freshly ground black pepper in a large soup pot or Dutch oven. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with flavors.
2. Step 2: After simmering, use a potato masher to smash the broccoli directly in the pot. Alternatively, use an immersion blender, being careful not to blend too smooth to retain some texture and heartiness.
3. Step 3: Stir in the orzo or ditalini pasta, cooking uncovered for 15 minutes. Stir often to prevent sticking as the pasta absorbs the flavorful broth and thickens the soup.
4. Step 4: Add ground nutmeg if using, and taste the soup to adjust salt and pepper as needed. Ladle into bowls and serve topped with finely grated Parmesan cheese, a drizzle of extra virgin olive oil, and more freshly ground black pepper if desired.

Tips & Variations

• Use vegetable stock or water instead of chicken stock for a vegetarian-friendly version.
• Leave the broccoli chunky for a more rustic texture, or blend smoother for a creamier feel.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• For a dairy-free option, omit the Parmesan and finish with a squeeze of lemon juice for brightness.

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 little water or stock if the soup has thickened too much. The pasta may absorb more liquid when stored, so stirring in extra liquid helps restore the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well. Use the same quantity and add it directly to the pot in Step 1. The cooking time may be slightly shorter since the broccoli is already blanched.

What can I substitute for orzo or ditalini pasta?

You can use other small pasta shapes like small shells, acini di pepe, or even small elbow macaroni. Just adjust the cooking time according to the pasta package instructions.

Garlic Italian Broccoli Soup Recipe

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★★★★★

4.4 from 52 reviews

This Garlic Italian Broccoli Soup is a comforting and hearty dish that combines tender broccoli simmered in a flavorful garlic-infused broth with tender orzo pasta. Finished with Parmesan cheese and a drizzle of extra virgin olive oil, this soup offers a perfect balance of rustic Italian flavors and wholesome ingredients, making it an ideal meal for any day.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Soup:

• 1 lb broccoli, stems and florets divided
• 4 cups chicken stock (or 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

For Serving:

• Parmesan cheese, finely grated
• Extra virgin olive oil

Instructions

1. Simmer the Broccoli with Aromatics: Combine the broccoli stems and florets, chicken stock, water, smashed garlic cloves, kosher salt, and freshly ground black pepper in a large soup pot or Dutch oven. Bring to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with broccoli and garlic flavors.
2. Mash the Broccoli: After simmering, use a potato masher to smash the broccoli directly in the pot. Alternatively, use an immersion blender carefully to retain some texture; the soup should have a mix of chunky broccoli pieces for heartiness.
3. Cook the Pasta: Stir in the orzo or ditalini pasta into the broccoli soup base. Cook uncovered for 15 minutes, stirring often to prevent sticking. The pasta will absorb the broth, thickening the soup.
4. Season and Serve: Add ground nutmeg if using, then adjust seasoning with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and top with finely grated Parmesan cheese, a drizzle of extra virgin olive oil, and additional freshly ground black pepper if desired.

Notes

• You can substitute chicken stock with vegetable stock or simply use water.
• Adjust the amount of garlic to your preference for more or less pungency.
• Use orzo or ditalini pasta as they are small and cook evenly in the soup.
• Be careful not to over-blend the broccoli to maintain a hearty soup texture.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• Serve immediately for the best texture as orzo tends to absorb liquid and thicken the soup further upon standing.

Keywords: broccoli soup, garlic broccoli soup, Italian soup, orzo soup, healthy broccoli recipe, easy soup recipe