Creamy Garlic Italian Broccoli Soup for Cozy Nights

Garlic Italian Broccoli Soup is a comforting and creamy dish that's easy to make, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 cups

Course: Soups

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Broccoli use both stems and florets
4 cups Chicken Stock (or Vegetable Stock) use vegetable stock for vegetarian option
2 cups Water
6 cloves Garlic fresh, smashed
1 teaspoon Kosher Salt to taste
1/2 teaspoon Black Pepper freshly ground, to taste
1/4 teaspoon Ground Nutmeg optional, use sparingly

For the Pasta

1 cup Orzo or Ditalini Pasta substitute with gluten-free pasta if needed

For Serving

1/2 cup Parmesan Cheese freshly grated
2 tablespoons Extra Virgin Olive Oil

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, combine chopped broccoli stems and florets, chicken or vegetable stock, water, and smashed garlic cloves. Sprinkle in kosher salt, black pepper, and nutmeg. Bring to a boil.
Reduce the heat to low and let the soup simmer uncovered for about 30 minutes, stirring occasionally.
Use a potato masher or immersion blender to mash or blend the soup to desired texture, keeping small chunks of broccoli.
Stir in the orzo or ditalini pasta into the blended soup and cook uncovered for about 15 minutes, stirring occasionally.
Once the pasta is al dente, adjust the seasonings as needed. Serve hot, garnished with parmesan cheese and a drizzle of olive oil.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Avoid overcooking broccoli and consider cooking pasta separately if freezing soup. Use high-quality parmesan for best flavor.

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