Print

Garlic Italian Broccoli Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 124 reviews

A comforting and flavorful Garlic Italian Broccoli Soup made with tender broccoli, garlic-infused broth, and orzo pasta, finished with parmesan cheese and extra virgin olive oil for a rich, hearty meal perfect for any season.

Ingredients

For the Soup:

  • 1 lb broccoli, stems and florets divided
  • 4 cups chicken stock (or vegetable stock/water as optional substitutes)
  • 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

For Serving:

  • Parmesan cheese, finely grated
  • Extra virgin olive oil

Instructions

  1. Prepare the Broccoli and Broth: Combine 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 heat to low, cover, and let simmer for 30 minutes to infuse the broth with hearty flavors.
  2. Smash the Broccoli: After simmering, use a potato masher to crush the broccoli directly in the pot to create texture, or gently pulse with an immersion blender leaving some chunky pieces for a hearty consistency.
  3. Cook the Pasta: Stir in the orzo or ditalini pasta to the soup. Cook uncovered for 15 minutes, stirring frequently to prevent sticking, allowing the pasta to absorb the flavorful broth and thicken the soup.
  4. Season and Serve: Add ground nutmeg if using, then taste and adjust salt and pepper as needed. Ladle the soup into bowls and top generously with finely grated parmesan cheese and a drizzle of extra virgin olive oil. Optionally, add additional freshly ground black pepper and a swirl of quality olive oil for extra richness.

Notes

  • To keep a chunky texture in the soup, avoid fully pureeing the broccoli; partial mashing works best.
  • For a vegetarian or vegan option, substitute chicken stock with vegetable stock and omit parmesan cheese or use a plant-based alternative.
  • Ground nutmeg adds subtle warmth but is optional.
  • Leftover soup can be refrigerated for up to 3 days; add extra water or stock when reheating if it becomes too thick.
  • Orzo can be replaced with ditalini or small pasta shapes according to preference.

Find it online: https://alinacooks.com/garlic-italian-broccoli-soup-recipe/