Ingredients
Main Ingredients
- 1 pound broccoli, cut into stems and florets
- 4 cups chicken broth (can substitute vegetable broth or all water)
- 2 cups water
- 3-4 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup orzo or ditalini pasta
Garnish
- Grated Parmesan cheese for garnish
- Extra virgin olive oil for garnish
Instructions
- Cook the Broccoli and Broth: Add the broccoli to a soup pot or Dutch oven. Pour in the chicken broth and water along with the salt, pepper, and smashed garlic cloves. Bring the mixture to a boil, then reduce to a simmer and cover. Let it cook for 30 minutes to allow the broccoli to soften and the flavors to develop.
- Lightly Mash the Broccoli: Using a potato masher, gently mash the cooked broccoli in the pot to partially break it down. Alternatively, use an immersion blender to pulse it briefly, ensuring you don’t puree the soup completely. Leave some broccoli pieces larger for texture and body in the soup.
- Cook the Pasta: Stir in the orzo or ditalini pasta into the soup. Cook uncovered for about 15 minutes, stirring frequently to prevent the pasta from sticking to the bottom. Cook until the pasta is tender but not mushy.
- Season and Serve: Add the optional ground nutmeg and adjust seasonings by tasting the soup, adding more salt or pepper if needed. Serve hot, garnished with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Optionally, add extra fresh black pepper to taste.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a smoother texture, you can blend the soup more thoroughly but leaving some broccoli chunks adds pleasing texture.
- Nutmeg is optional but adds a subtle warmth; omit if you prefer.
- Stir the pasta frequently to avoid sticking and ensure even cooking.
- Use fresh Parmesan cheese for the best flavor in garnishing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
