Description
This comforting Italian Broccoli Soup is just like Grandma used to make—no cream, just broccoli, garlic, and parmesan cheese for a healthy, hearty meal.
Ingredients
1 pound broccoli, cut into stems and florets
4 cups chicken broth (can substitute vegetable broth or all water)
2 cups water
3–4 cloves garlic, peeled and smashed
1 teaspoon kosher salt
Fresh black pepper to taste
1/4 teaspoon ground nutmeg (optional)
3/4 cup orzo or ditalini pasta
Grated parmesan cheese for garnish
Extra virgin olive oil for garnish
Instructions
1. Add the broccoli to a soup pot or dutch oven. Pour in the broth and water along with the salt, pepper and garlic cloves. Bring to a boil and then simmer for 30 minutes, covered.
2. Smash the broccoli with a potato masher, or you can use an immersion blender but don’t blend until smooth. Leave larger and smaller pieces of broccoli for texture.
3. Stir in the pasta and cook uncovered for 15 minutes until the pasta is tender, stirring often so the pasta doesn’t stick to the bottom of the pot.
4. Add the nutmeg, taste for seasonings and adjust if needed. Serve with grated parmesan cheese and more fresh black pepper if desired.
Notes
Nutrition information is without parmesan cheese and olive oil garnish.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 2g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg