Garlic Italian Broccoli Soup Recipe

Introduction

This Garlic Italian Broccoli Soup is a comforting and flavorful bowl that highlights fresh broccoli and savory garlic. It’s easy to make and perfect for a cozy lunch or dinner, offering a hearty texture with tender pasta and a cheesy finish.

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
• Extra virgin olive oil

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 heat to low, cover, and simmer for 30 minutes to develop flavor.
2. Step 2: After simmering, use a potato masher to crush the broccoli in the pot. Alternatively, carefully pulse with an immersion blender, leaving some chunks for texture.
3. Step 3: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring often to prevent sticking. The pasta will absorb broth and thicken the soup.
4. Step 4: Add ground nutmeg if using, then taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Serve hot with a generous topping of finely 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 and consider adding a pinch of nutritional yeast for extra savory depth.
• If you prefer a smoother soup, carefully use an immersion blender but leave some broccoli pieces for texture.
• Finish with a swirl of high-quality olive oil for added richness and flavor.
• Try adding a squeeze of lemon juice before serving to brighten the flavors.

Storage

Store leftovers 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 stock if the soup has thickened too much. This soup is not recommended for freezing as the pasta texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used. Add it during the simmering step, but you may need to adjust cooking time slightly since frozen broccoli is softer than fresh.

What can I substitute for orzo pasta?

Ditalini or any small pasta shape works well. Alternatively, you can use small grains like Israeli couscous or even rice, but cooking times may vary.

Garlic Italian Broccoli Soup Recipe

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★★★★★

4.7 from 89 reviews

This Garlic Italian Broccoli Soup is a comforting and flavorful dish that highlights fresh broccoli simmered with garlic and herbs in a rich chicken stock. The addition of orzo pasta adds heartiness and texture, while the finishing touches of Parmesan cheese and extra virgin olive oil bring depth and richness. Perfect for a cozy meal, this soup balances simplicity with delicious Italian-inspired flavors.

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

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 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)

Pasta and Garnish

• 3/4 cup orzo or ditalini pasta
• Parmesan cheese, finely grated, for topping
• Extra virgin olive oil, for drizzling

Instructions

1. Simmer the Broccoli and Aromatics: 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, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to infuse the broth with rich flavors.
2. Mash or Blend Broccoli: After simmering, use a potato masher to lightly smash the broccoli directly in the pot to release textures and flavors. Alternatively, carefully use an immersion blender to puree part of the soup, ensuring you leave some chunks for a pleasant texture and hearty bite.
3. Cook the Pasta: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring frequently to prevent the pasta from sticking to the bottom of the pot. This allows the pasta to absorb the flavorful broth and thicken the soup naturally.
4. Season and Finish: Add the optional ground nutmeg and taste the soup, adjusting seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish generously with finely grated Parmesan cheese and a drizzle of extra virgin olive oil. Add more freshly ground black pepper if desired for extra zest.

Notes

• For a vegetarian version, use vegetable stock or water instead of chicken stock.
• If you prefer a smoother texture, blend more of the soup, but keep some chunky pieces for texture.
• The nutmeg is optional but adds a warm depth to the flavor profile.
• Be sure to stir the pasta often during cooking to avoid clumping and sticking.
• Extra virgin olive oil drizzled before serving adds richness and a beautiful finish.

Keywords: Garlic broccoli soup, Italian soup recipe, broccoli soup with orzo, easy vegetable soup, comforting soup