Warming Italian Broccoli Soup Recipe

Warming Italian Broccoli Soup simmers tender broccoli florets with garlic, small pasta, and Parmesan in light broth for non-dairy comfort that Nonna would serve. Ready in 40 minutes one pot, it serves 6 with rustic texture and cheesy finish.

Why This Recipe Works

Broccoli stems add body without cream. Orzo thickens naturally as it cooks. Garlic mellows into sweet backbone. Parmesan rind infuses umami depth. Potato masher creates perfect chunky consistency. Red pepper flakes balance cozy warmth.

Ingredients & Prep

Soup:

• 1½ lbs broccoli (stems + florets chopped)
• 6 cups chicken or vegetable broth
• ¾ cup orzo or ditalini
• 4 garlic cloves, smashed
• 1 onion, diced
• 2 tbsp olive oil
• 1 Parmesan rind (optional)
• ½ tsp red pepper flakes

Finish:

• ½ cup grated Parmesan
• Fresh parsley

Step-by-Step Instructions

1. Sauté onion + garlic olive oil until fragrant.
2. Add broccoli + broth + Parmesan rind; simmer 20 minutes tender.
3. Mash broccoli lightly with potato masher.
4. Stir orzo + red pepper flakes; cook 10 minutes al dente.
5. Remove rind; stir Parmesan until melted. Garnish parsley.

Flavor Variations

Storage Tips

Fridge 4 days; pasta absorbs add broth reheating.

FAQs

Broccoli mushy?
Add florets later; stems first.

Too thick?
Splash broth; simmer uncovered.

No Parmesan rind?
Extra grated cheese compensates.

Conclusion

Warming Italian Broccoli Soup winter-hugs nonna cozy perfection.

Warming Italian Broccoli Soup Recipe

Print Recipe

Warming Italian Broccoli Soup combines tender broccoli with garlic, orzo pasta, and parmesan in light flavorful broth. Traditional no-cream recipe perfect for cold nights featuring rustic texture and classic Italian seasonings.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 60 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 lbs broccoli florets and stems (chopped)
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion (diced)
• 4 garlic cloves (smashed)
• 6 cups chicken or vegetable broth
• 2 cups water
• ¾ cup orzo or ditalini pasta
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ¼ tsp ground nutmeg (optional)
• ½ cup grated parmesan cheese
• Fresh parsley (chopped)

Instructions

• 1. Heat olive oil in large Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until softened. Add smashed garlic cloves and cook 1 minute until fragrant.
• 2. Add chopped broccoli, broth, water, salt, pepper, and optional red pepper flakes. Bring to boil, then reduce to simmer. Cover and cook 25-30 minutes until broccoli very tender.
• 3. Use potato masher or immersion blender to partially mash broccoli, leaving some chunks for texture. Stir in pasta and simmer uncovered 10-12 minutes until al dente.
• 4. Stir in nutmeg if using. Taste and adjust seasoning. Serve hot topped with grated parmesan, fresh parsley, and drizzle of olive oil.

Notes

• Partially mash broccoli for authentic Italian texture don’t puree smooth.
• Orzo or ditalini perfect small pasta shapes; don’t use long noodles.
• Fresh garlic cloves smashed whole infuse maximum flavor.
• Make ahead friendly; flavors deepen overnight. Thin with broth when reheating.
• Vegetable broth keeps recipe vegetarian; chicken broth richer flavor.

Nutrition

• Serving Size: 1½ cups
• Calories: 220
• Sugar: 5g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 10mg

Keywords: italian broccoli soup, broccoli orzo soup, no cream broccoli soup