Ingredients
For the Broccoli Soup Base
1 lb broccoli, stems and florets separated
4 cups chicken stock (or vegetable stock or water)
2 cups water
3–4 cloves garlic, smashed
Seasoning and Pasta
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg (optional)
3/4 cup orzo or ditalini pasta
Final Touches
Finely grated Parmesan cheese, for serving
Extra virgin olive oil, for drizzling
Instructions
- Cut the broccoli florets into small bite-sized pieces and finely chop the stems. Set aside the florets separately.
- In a large pot, combine the broccoli stems, chicken stock, water, and smashed garlic. Bring to a boil, then reduce heat and simmer for 15 minutes, until the stems are very tender.
- Using an immersion blender, blend the soup until mostly smooth. You can leave a little texture if desired.
- Add the broccoli florets, salt, black pepper, and nutmeg (if using). Simmer for 5 minutes.
- Stir in the orzo or ditalini and cook according to package instructions, about 8–10 minutes, until the pasta is tender.
- Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls and finish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4-5
- Calories: Approximately 220 kcal per serving