Description
A comforting and nourishing Garlic Italian Broccoli Soup that blends fresh broccoli with the rich flavors of garlic and parmesan.
Ingredients
Scale
- 4 cups fresh broccoli florets and stems
- 4 cups chicken stock (or vegetable stock for vegetarian version)
- 2 cups water
- 3-4 cloves garlic (smashed)
- 1 teaspoon kosher salt (adjust according to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1 cup orzo or ditalini pasta (precooked)
- 1/2 cup parmesan cheese (for garnishing)
- 1 pinch nutmeg (optional)
- 2 tablespoons extra virgin olive oil (for drizzling)
Instructions
- Bring 2 cups of water to a simmer in a large pot.
- Add 4 cups of broccoli florets and stems. Cook until tender (about 5 minutes).
- Pour in 4 cups of chicken stock and bring to a gentle boil.
- Toss in 3-4 smashed garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
- Allow to simmer for 10 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Add the precooked 1 cup of orzo or ditalini pasta. Stir well.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with 1/2 cup of parmesan cheese and a drizzle of 2 tablespoons of extra virgin olive oil.
- For an extra hint of warmth, sprinkle in a pinch of nutmeg before serving.
Notes
For a gluten-free option, use gluten-free pasta. Store leftovers in an airtight container for up to 3 days, and freeze in portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg