Nonna’s Broccoli Soup

Nonna’s Broccoli Soup is a heartwarming dish that celebrates the simplicity and flavors of home cooking. With tender broccoli, fragrant garlic, and a touch of olive oil, this soup is both nourishing and comforting.

The addition of pasta makes it a satisfying meal, while the grated cheese on top adds a rich, savory finish. Easy to prepare and full of wholesome ingredients, this recipe is a tribute to traditional Italian cooking that will warm your heart and soul, making it perfect for any occasion!

Nonna’s Broccoli Soup

Ingredients

1 large head of broccoli, cut into florets

3-4 cloves garlic, minced

2-3 tablespoons olive oil

Salt and pepper, to taste

4 cups reserved broccoli cooking water (or vegetable broth)

2 cups pasta (any shape you prefer)

Grated Pecorino Romano cheese (or any cheese of your choice)

Instructions

Boil the Broccoli: In a large pot, bring water to a boil. Add the broccoli florets and cook until tender, about 5-7 minutes. Drain the broccoli, reserving the cooking water, and set both aside.

Sauté the Garlic: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn it.

Mash the Broccoli: Add the drained broccoli to the pot. Season with salt and pepper. Using a potato masher, lightly mash the broccoli while mixing it with the garlic and olive oil. Cook for about 5 minutes to let the flavors meld.

Add Broccoli Water: Pour the reserved broccoli water (or vegetable broth) back into the pot. Bring to a simmer.

Cook the Pasta: In a separate pot, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.

Combine: Add the drained pasta to the pot with the broccoli soup. Stir to combine and heat through.

Serve: Ladle the soup into bowls and sprinkle generously with grated Pecorino Romano cheese or your preferred cheese. Enjoy this comforting, simple dish!

This recipe captures the essence of home cooking with its straightforward preparation and wholesome ingredients, just like Nonna would make!

Notes:

Broccoli Options: Fresh broccoli is recommended for the best flavor and texture, but you can also use frozen broccoli if necessary. Just be sure to adjust the cooking time accordingly.

Pasta Choices: Any pasta shape works well in this soup. Consider using small shapes like ditalini or orzo for a heartier feel, or traditional shapes like penne or fusilli.

Cheese Variations: While Pecorino Romano adds a lovely saltiness, feel free to substitute with Parmesan, Grana Padano, or a blend of your favorite cheeses.

Add-Ins: For extra flavor and nutrition, consider adding other vegetables such as carrots, spinach, or kale. You can also include a can of white beans for added protein and creaminess.

Storing Leftovers: The soup can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some of the liquid as it sits, so you may want to add a splash of water or broth when reheating.

Vegan Adaptation: To make this soup vegan, simply omit the cheese and use a plant-based pasta. The soup will still be delicious without the cheese!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used as a convenient alternative.

Just be sure to thaw it before cooking and adjust the cooking time as needed, since it may already be partially cooked.

What type of pasta works best in this soup?

Any pasta shape will work, but small shapes like ditalini, orzo, or elbow macaroni tend to blend well with the soup’s texture.

Choose your favorite or what you have on hand!

Can I make this soup ahead of time?

Absolutely! This soup can be made in advance and stored in the refrigerator for up to 3 days.

Just keep in mind that the pasta may absorb some liquid, so you might need to add a bit of broth or water when reheating.

Is it possible to make this soup vegan?

Yes! To make it vegan, simply omit the cheese and use a plant-based pasta.

The flavors will still be rich and delicious without the dairy.

What can I do with leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

If the soup thickens too much, add a splash of water or broth when reheating to reach your desired consistency.

How do I know when the broccoli is tender enough?

Broccoli is tender when it can be easily pierced with a fork.

This usually takes about 5-7 minutes of boiling.

Avoid overcooking to maintain some texture.

Can I use other vegetables in this soup?

Yes! Feel free to add other vegetables like carrots, zucchini, or spinach for added nutrition and flavor.

Just chop them into small pieces and adjust the cooking time as needed.

What if I don’t have garlic?

If you don’t have garlic, you can omit it or substitute with garlic powder (about 1/2 teaspoon) for a milder flavor.

Alternatively, you could use shallots for a different taste.

How can I make the soup thicker?

If you prefer a thicker soup, you can blend a portion of the broccoli and broth using an immersion blender or regular blender.

Alternatively, you can add more pasta or a small amount of potato while cooking.

Can I freeze this soup?

Yes, this soup can be frozen! However, the pasta may become mushy upon thawing.

It’s best to freeze the soup without the pasta and cook it separately when you’re ready to serve.