Garlic Italian Broccoli Soup Recipe

Introduction

Garlic Italian Broccoli Soup is a comforting and flavorful dish that combines tender broccoli, garlic, and pasta in a savory broth. It’s perfect for a cozy meal that feels homemade and nourishing.

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: 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.
2. Step 2: Reduce the heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with broccoli and garlic flavors.
3. Step 3: Use a potato masher to gently smash the broccoli in the pot, or pulse with an immersion blender keeping some texture for heartiness.
4. Step 4: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring often to prevent sticking. The pasta will thicken the soup by absorbing broth.
5. Step 5: Add ground nutmeg if using, then taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Serve hot, topped with plenty of finely grated Parmesan cheese, a drizzle of extra virgin olive oil, and additional freshly ground black pepper if desired.

Tips & Variations

• For a vegetarian option, substitute chicken stock with vegetable stock or water enhanced with vegetable bouillon.
• Leave the broccoli chunky for a more rustic texture, or blend smoother if you prefer a creamy soup.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try other small pasta shapes like acini di pepe if orzo or ditalini are not available.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain texture. Add a splash of water or stock during reheating if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, simply omit the Parmesan cheese and use a drizzle of olive oil or a dairy-free cheese alternative for serving.

Is it possible to freeze this soup?

Yes, you can freeze the soup before adding the pasta. Freeze in airtight containers for up to 2 months. When reheating, add fresh pasta to prevent it from becoming mushy.

Garlic Italian Broccoli Soup Recipe

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★★★★★

4.7 from 109 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Garlic Italian Broccoli Soup is a comforting and hearty soup that blends fresh broccoli with garlic, orzo pasta, and a hint of nutmeg. Simmered in chicken stock and enhanced with freshly ground black pepper and parmesan cheese, it offers a rich, savory flavor profile perfect for a cozy meal. The soup maintains a pleasant chunky texture, making it both nutritious and satisfying.

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Ingredients

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For the Soup:

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

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Instructions

1. Combine Ingredients and Simmer: 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 the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with the flavors.
2. Smash Broccoli: After simmering, use a potato masher to crush the broccoli directly in the pot. Alternatively, carefully use an immersion blender to blend some but not all of the broccoli, preserving a varied texture with both chunky and smaller pieces for heartiness.
3. Add and Cook Pasta: Stir in the orzo or ditalini pasta. Cook uncovered for 15 minutes, stirring frequently to prevent sticking. The pasta will absorb some broth and help thicken the soup.
4. Season and Serve: Add optional ground nutmeg if using. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls, then top with finely grated parmesan cheese and a drizzle of extra virgin olive oil. Optionally, add more fresh black pepper and a swirl of good-quality olive oil for extra richness.

Notes

• You can substitute chicken stock with vegetable stock or water for a lighter or vegetarian version.
• Be careful not to blend the soup completely smooth; texture adds to the mouthfeel and enjoyment.
• Orzo can be replaced with ditalini or any small pasta shape that cooks quickly.
• Adding nutmeg is optional but adds a subtle warmth and complexity to the flavor.
• Serve with crusty bread for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: garlic broccoli soup, Italian broccoli soup, orzo soup, hearty vegetable soup, easy broccoli soup