Nonna’s Broccoli Soup
Nonna’s Broccoli Soup is more than just a warm bowl of comfort—it’s a dish rooted in tradition, simplicity, and the wisdom of old-world cooking.
Born from the Italian philosophy of making the most of humble ingredients, this soup transforms broccoli, pasta, and a few pantry staples into a meal that feels both nourishing and indulgent. The reserved broccoli water enriches the broth with natural flavor, while garlic and olive oil create a fragrant base that carries through every spoonful.
Finished with a generous sprinkle of Pecorino Romano, it becomes a rustic, hearty bowl that speaks of family kitchens, shared meals, and the beauty of uncomplicated food done right.
Why People Will Love Nonna’s Broccoli Soup:
Rooted in Tradition – This soup carries the soul of Italian home cooking, reminding people of the warmth of family kitchens and recipes passed down through generations.
Simple yet Flavorful – With just a handful of ingredients, the dish delivers surprising depth of flavor thanks to the garlic, olive oil, and reserved broccoli water.
Nutritious Comfort – It combines the wholesomeness of fresh broccoli with the heartiness of pasta, creating a balance between healthy greens and satisfying carbs.
Versatile and Adaptable – People love that it can be customized with different pasta shapes, broths, or cheeses, making it fit both rustic and modern tables.
Affordable and Accessible – Made from everyday, inexpensive ingredients, it shows how delicious meals don’t need to be extravagant to feel special.
Cheesy, Cozy Finish – The Pecorino Romano topping adds a salty, nutty richness that perfectly rounds out the flavors, making every bite comforting and crave-worthy.
Key Ingredient:
Broccoli florets – The star of the dish, lending earthy sweetness, gentle bitterness, and a silky texture when simmered and mashed into the broth.
Garlic – Infuses the soup with bold, aromatic depth, transforming simple vegetables into a rich and savory foundation.
Olive oil – Provides a smooth, fruity richness that ties the flavors together, echoing the Mediterranean tradition.
Reserved broccoli water (or vegetable broth) – Acts as a natural, nutrient-rich base, recycling the essence of the broccoli itself to create a layered flavor profile.
Pasta – Adds heartiness and body, turning the dish from a light vegetable soup into a complete and satisfying meal.
Pecorino Romano cheese – A finishing touch of salty, sharp richness that elevates the humble ingredients with bold Italian character.
Expert Tips:
Blanch vs. simmer for balance – Instead of overcooking the broccoli, blanch it just until tender and bright green. This preserves both nutrients and fresh, vegetal flavor while still allowing it to soften enough for mashing into the broth.
Layer garlic flavor – Sauté the garlic gently in olive oil until just golden for sweetness, but consider reserving a small portion to add later. This gives the soup a dual garlic profile: mellowed sweetness and sharper aromatic notes.
Use the pasta cooking method strategically – Cooking the pasta separately avoids clouding the broth, but if you want a creamier body, you can finish cooking the pasta directly in the soup. This allows the starch to naturally thicken the broth, creating a rustic, velvety finish.
Mash with intention – Don’t over-purée the broccoli; instead, lightly mash it with a potato masher or fork. This rustic technique gives the soup a hearty texture, unlike smooth blended versions, which helps it feel comforting and homestyle—just like Nonna would serve.
Cheese as seasoning, not just garnish – Pecorino Romano or Parmigiano-Reggiano should not only be sprinkled on top but can also be stirred into the broth toward the end. This deepens the umami and adds body to the liquid, while the final dusting on top creates a layered, complex cheesy flavor.
Olive oil finish – Drizzle a small amount of high-quality extra virgin olive oil over each serving bowl just before eating. This enhances aroma and mouthfeel, lifting the dish from simple to sophisticated.
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!
Important Notes When Making Nonna’s Broccoli Soup:
Ingredient Considerations
Broccoli freshness matters – Use a firm, deep green broccoli head with tightly packed florets. Yellowing or limp stems will affect both the flavor and nutrition of the soup.
Cheese choice shapes the outcome – Pecorino Romano gives a sharp, salty edge, while Parmesan lends a nuttier, milder note. For a creamier finish, you can fold in a spoonful of ricotta or mascarpone.
Pasta selection influences texture – Short shapes (ditalini, shells, or orecchiette) trap bits of broccoli and broth in each bite. Long pasta tends to clump and doesn’t integrate as well into the soup.
Cooking Technique Notes
Garlic control is key – Garlic burns quickly, turning bitter. Keep the heat at medium and stir continuously until just golden.
Broccoli water vs. broth – Reusing the broccoli cooking water enhances the earthy, green flavor and makes the soup lighter. Using vegetable or chicken broth adds depth but shifts the taste away from the clean simplicity of the traditional dish.
Texture balance – Over-mashing broccoli can make the soup too pasty. Aim for a rustic consistency where small chunks remain for bite and body.
Flavor & Seasoning
Taste in layers – Season lightly when mashing the broccoli, then again after combining with pasta and cheese. This ensures balanced seasoning instead of an overly salty final result.
Acidity can lift the dish – A small squeeze of lemon juice or a splash of white wine vinegar right before serving brightens the flavors and keeps the soup from tasting flat.
Serving & Pairing Notes
Soup thickens as it rests – Because of the pasta starch, the liquid will become thicker after sitting. Add a splash of hot broth or water when reheating to restore the consistency.
Classic pairing – Traditionally enjoyed with a slice of crusty bread drizzled with olive oil. The bread soaks up the broth and complements the rustic Italian essence of the dish.
How to Enjoy Nonna’s Broccoli Soup After Cooking
1. Let the Flavors Settle
Allow the soup to rest for 5–10 minutes off the heat before serving. This short pause helps the garlic, broccoli, and olive oil meld together, giving the broth a deeper, rounder taste.
The pasta also absorbs some broth during this time, creating a more cohesive, rustic texture.
2. Serving Temperature
This soup is best served warm, not piping hot, to appreciate its layers of flavor. Too hot, and the sharpness of the Pecorino Romano can dominate rather than balance the dish.
3. Add the Finishing Touches
Sprinkle each bowl generously with freshly grated Pecorino Romano or Parmesan, letting it melt into the broth for a salty, nutty finish.
Drizzle a few drops of good extra virgin olive oil on top—this adds richness and authenticity.
For those who like contrast, add a light squeeze of lemon juice before eating to brighten the earthy broccoli notes.
4. The Perfect Pairings
Bread: A slice of rustic Italian bread or focaccia is the traditional companion. Toast it slightly and drizzle with olive oil, then use it to soak up the broth.
Side Salad: A crisp green salad with a light vinaigrette balances the richness of the soup and cheese.
Wine Pairing: If serving for adults, a glass of dry white wine like Pinot Grigio or Verdicchio enhances the garlic and broccoli flavors.
5. Family-Style Enjoyment
This is a communal dish meant for sharing. Serve it straight from the pot at the center of the table, allowing everyone to ladle their portion.
Place extra cheese and olive oil on the table so guests can adjust to taste—just as Nonna would.
6. Storing and Reheating
If you have leftovers, know that the pasta will continue to soak up broth. When reheating, add a splash of hot water or broth to restore the consistency.
Reheat gently over low heat to avoid breaking down the broccoli too much.
Nutrition Information:
For one serving of Nonna’s Broccoli Soup (based on 6 servings, using pasta, Pecorino Romano cheese, olive oil, and standard amounts of seasoning):
Calories: 295 kcal | Total Fat: 11.8 g | Saturated Fat: 3.2 g | Monounsaturated Fat: 6.0 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 10 mg | Sodium: 480–550 mg (depending on added salt and cheese) | Total Carbohydrates: 38 g | Dietary Fiber: 4.9 g | Sugars: 4.2 g | Protein: 12.5 g
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.