Garlic Italian Broccoli Soup Recipe
Introduction
Garlic Italian Broccoli Soup is a warm, comforting dish perfect for busy weeknights. With tender broccoli, garlic, parmesan, and a creamy broth, this soup comes together quickly and is loved by both kids and adults alike.
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 pasta
- Parmesan cheese, finely grated (for serving)
- Extra virgin olive oil (for serving)
Instructions
- Step 1: Combine 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 to a boil over high heat, then reduce to low, cover, and simmer for 30 minutes to infuse the broth with flavor.
- Step 2: Use a potato masher to smash the broccoli directly in the pot. Alternatively, blend lightly with an immersion blender, keeping some texture rather than pureeing completely.
- Step 3: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring frequently to prevent sticking. The pasta will absorb broth and thicken the soup.
- Step 4: Add ground nutmeg if using, then taste and adjust seasoning with salt and pepper. Serve the soup hot, topped with grated parmesan, a drizzle of extra virgin olive oil, and additional freshly ground black pepper if desired.
Tips & Variations
- Use frozen broccoli if fresh isn’t available; add it directly to the pot without thawing.
- Substitute vegetable broth for a vegetarian version or water with extra salt if needed.
- Try different small pasta shapes like acini di pepe or small shells, or even rice (use 1/2 cup and add a few extra minutes cooking time).
- If out of fresh garlic, use 1/2 teaspoon garlic powder added with the broth.
- For a dairy-free option, skip the cheese and add a squeeze of lemon juice for brightness.
- Avoid overcooking broccoli or pasta; add florets near the end and taste pasta early to prevent mushiness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Pasta may absorb liquid over time, so add a splash of broth or water when reheating. Freeze the soup for up to 3 months, though pasta may become mushy; cooking pasta separately before freezing can help. Reheat gently on the stovetop or microwave, stirring occasionally, and finish with fresh parmesan and olive oil.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it directly to the pot without thawing; it will cook properly and still provide good flavor.
What pasta can I use if I don’t have orzo or ditalini?
Small pasta shapes like acini di pepe, small shells, or broken spaghetti pieces are good substitutes. You can also use rice, but increase the cooking time slightly when using rice.
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Garlic Italian Broccoli Soup Recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Garlic Italian Broccoli Soup is a hearty, nutritious, and comforting soup made with fresh broccoli stems and florets, smashed garlic, parmesan cheese, and a creamy broth infused with chicken stock and aromatic seasonings. Ready in about an hour, it’s perfect for busy weeknights and is loved by kids and adults alike for its balance of flavors and satisfying texture.
Ingredients
For the soup:
- 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 pasta
For serving:
- Parmesan cheese, finely grated
- Extra virgin olive oil
Instructions
- Simmer the Broccoli with Aromatics: 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 the heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with the flavors of broccoli and garlic.
- Mash the Broccoli: After simmering, use a potato masher to smash the broccoli directly in the pot. Alternatively, use an immersion blender carefully to blend partially, keeping some chunks for texture and heartiness.
- Cook the Pasta: Stir in the orzo or ditalini pasta into the soup. Cook uncovered for 15 minutes, stirring often to prevent sticking. The pasta will absorb some broth and thicken the soup.
- Season and Serve: Add ground nutmeg if using, then taste and adjust salt and pepper as needed. Ladle the soup into bowls and top with plenty of finely grated parmesan cheese, a drizzle of extra virgin olive oil, and freshly ground black pepper. For extra richness, finish with a swirl of good-quality olive oil.
Notes
- Use fresh broccoli including both stems and florets for best flavor and nutrition.
- Frozen broccoli can be used in a pinch but do not thaw before adding.
- Vegetable broth can replace chicken stock for a vegetarian version.
- Other small pasta shapes or rice can be substituted; adjust cooking time accordingly.
- If fresh garlic is unavailable, substitute 1/2 teaspoon garlic powder added with broth.
- Nutmeg is optional and can be omitted.
- Do not overcook broccoli or pasta to maintain bright color and texture.
- Store leftovers in an airtight container in the refrigerator up to 4 days; add broth when reheating to loosen soup.
- Soup freezes well up to 3 months, but pasta may become mushy; cook pasta separately if planning to freeze.
- Serve with crusty Italian bread, caprese salad, grilled chicken, or a light arugula salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian broccoli soup, garlic broccoli soup, broccoli soup recipe, easy soup, weeknight dinner, healthy soup
