A warm, rich, and creamy soup filled with the robust flavors of garlic and broccoli, perfect for chilly nights.
Author:penny
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
4 cups Broccoli (chopped stems and florets)
4 cups Chicken Stock (or vegetable stock for vegetarians)
2 cups Water
5 cloves Garlic (smashed)
2 teaspoons Kosher Salt (to taste)
1 teaspoon Black Pepper (to taste)
1/4 teaspoon Ground Nutmeg (optional)
1 cup Orzo or Ditalini Pasta (cook separately if freezing)
1/2 cup Parmesan Cheese (for serving)
2 tablespoons Extra Virgin Olive Oil (for drizzling before serving)
Instructions
Begin by washing and chopping the broccoli into small florets and pieces. Don’t forget those tender stems; they’re full of flavor! Smash the garlic cloves slightly to release that delicious aroma.
In a large pot, combine the chopped broccoli, chicken stock, and water. Bring this mixture to a rolling boil over medium-high heat. Allow it to simmer for about 10-15 minutes until the broccoli is tender and bright green.
Taste the soup and season it with kosher salt, black pepper, and ground nutmeg if using. Stir well to combine all the flavors.
Prepare the orzo or ditalini pasta according to the package instructions in a separate pot. This prevents the pasta from absorbing too much broth if you plan to freeze leftovers.
Once the pasta is cooked, drain it and add it to the blended soup, stirring gently to combine.
Ladle the creamy garlic Italian broccoli soup into bowls. Sprinkle freshly grated parmesan cheese on top and drizzle with a bit more olive oil for extra lusciousness.
Notes
Pairs wonderfully with crusty Italian bread or a light arugula salad. For hearty meals, serve alongside a grilled cheese sandwich.