Garlic Italian Broccoli Soup

Garlic Italian Broccoli Soup

Ingredients

For the soup:

1 pound fresh broccoli, stems and florets separated

4 cups chicken broth (vegetable broth or plain water can also be used)

2 cups additional water

3–4 garlic cloves, lightly crushed

1 teaspoon kosher salt

freshly ground black pepper, to taste

1/4 teaspoon ground nutmeg (optional)

3/4 cup small pasta such as orzo or ditalini

For serving:

finely grated Parmesan cheese

extra-virgin olive oil

Instructions

Cook the base of the soup:

Place the broccoli stems and florets, chicken stock, water, crushed garlic cloves, kosher salt, and freshly ground black pepper into a large soup pot or Dutch oven.

Bring everything to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and let it gently simmer for about 30 minutes so the broth develops rich broccoli and garlic flavor.

Break down the broccoli:

After simmering, mash the broccoli directly in the pot using a potato masher.

You may also use an immersion blender, but blend only briefly so the soup keeps some texture.

Leaving a mix of small chunks and larger pieces of broccoli gives the soup a heartier consistency.

Add the pasta:

Stir the orzo or ditalini into the soup.

Cook uncovered for about 15 minutes, stirring regularly so the pasta does not stick to the bottom of the pot.

As it cooks, the pasta will absorb some of the broth and naturally thicken the soup.

Season and finish:

If desired, stir in the ground nutmeg.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve:

Ladle the hot soup into bowls and top with finely grated Parmesan cheese, a light drizzle of extra virgin olive oil, and extra black pepper if you like.

A final swirl of good-quality olive oil adds extra richness before serving.