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Garlic Italian Broccoli Soup Recipe

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★★★★★

4.9 from 59 reviews

This Garlic Italian Broccoli Soup is a comforting and hearty dish featuring tender broccoli, aromatic garlic, and tender orzo pasta in a creamy, flavorful broth. Ready in about an hour, this wholesome soup is perfect for quick weeknight dinners, easily adaptable with pantry staples, and loved by both adults and kids alike.

Ingredients

Scale

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

  1. Simmer the Broccoli with Aromatics: 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 the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with flavors.
  2. Mash the Broccoli: Use a potato masher to gently smash the broccoli in the pot to break down some pieces while keeping texture. Alternatively, use an immersion blender cautiously to avoid over-smoothing; a chunky texture is preferred for heartiness.
  3. Cook the Pasta: Stir in the orzo or ditalini pasta and cook uncovered for 15 minutes, stirring frequently to prevent sticking. The pasta will absorb broth and slightly thicken the soup.
  4. Season and Serve: Add ground nutmeg if using, then taste and adjust salt and pepper. Ladle soup into bowls and top with finely grated Parmesan cheese, a drizzle of extra virgin olive oil, and additional freshly ground black pepper. Finish with an optional swirl of good-quality olive oil for richness.

Notes

  • Use fresh broccoli florets and stems for best flavor and nutrition; stems help thicken the soup naturally.
  • Frozen broccoli can be substituted, added directly without thawing.
  • Vegetable broth can replace chicken stock for a vegetarian version; water works with extra seasoning.
  • Other small pasta shapes or 1/2 cup rice can be used; adjust cooking time accordingly.
  • Garlic powder (1/2 tsp) can substitute fresh garlic if needed.
  • Pecorino romano cheese makes a good alternative to Parmesan.
  • Overcooking broccoli makes it mushy and dull; add florets later or monitor cooking times closely.
  • Cook pasta carefully to avoid overcooking and bloating; taste near end of cooking time.
  • Leftover soup stores 4 days refrigerated; add broth or water when reheating to loosen thickened soup.
  • Freezing is possible up to 3 months; pasta may become mushy—consider cooking pasta fresh upon reheating.
  • Serve with crusty Italian bread or alongside simple salads for a balanced meal.

Keywords: Italian Broccoli Soup, Garlic Broccoli Soup, Easy weeknight soup, Broccoli soup with orzo, Comfort food soup

Find it online: https://lucabites.com/garlic-italian-broccoli-soup-recipe/