Description
A comforting bowl of garlic-infused Italian broccoli soup that’s quick to prepare and packed with flavor.
Ingredients
Scale
- 4 cups fresh broccoli florets and stems
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 cups water
- 3–4 cloves garlic (smashed)
- 1 teaspoon kosher salt
- 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
- Combine the chicken stock and water in a large pot. Bring to a gentle simmer over medium heat.
- Heat a drizzle of olive oil in a separate pan over medium-low heat and add smashed garlic cloves. Sauté until fragrant, about 2-3 minutes.
- Add the broccoli florets and stems to the simmering stock and water. Cook for 5-7 minutes until tender.
- Stir in the sautéed garlic along with salt, pepper, and a pinch of nutmeg if desired.
- Incorporate your pre-cooked orzo or ditalini pasta. Allow the soup to heat through for about 2-3 minutes.
- Serve hot, garnished with freshly grated parmesan cheese and a drizzle of extra virgin olive oil.
Notes
Feel free to explore variations in pasta choice or adjust aromatics to your liking. For a dairy-free option, omit the parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg