Ingredients (serves 6–8)
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large head of broccoli (about 500g), cut into small florets (keep the stalk, peeled & chopped)
- 8 cups vegetable or chicken broth (homemade preferred)
- 1 cup small pasta (ditalini, elbows, or broken spaghetti)
- 1 can (14 oz / 400 g) diced tomatoes (optional for a richer base)
- ½ teaspoon red chili flakes (optional, for a kick)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or a few fresh basil leaves at the end)
- Salt & freshly ground black pepper, to taste
- ½ cup grated Parmesan or Pecorino Romano cheese (plus extra for serving)
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (optional, for brightness)
Method
- Prepare the base
- Heat olive oil in a large pot over medium heat.
- Add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
- Add broccoli & seasonings
- Stir in the broccoli florets and stalks.
- Add oregano, basil, chili flakes, salt, and pepper. Toss everything together.
- Simmer the soup
- Pour in the broth and (if using) the diced tomatoes.
- Bring to a boil, then reduce heat and simmer for about 15–20 minutes, until broccoli is tender but not mushy.
- Cook the pasta
- Add the pasta directly into the simmering soup. Stir occasionally so it doesn’t stick.
- Cook until al dente (time depends on pasta type). If soup thickens too much, add extra broth or hot water.
- Finish with cheese & herbs
- Stir in the grated Parmesan until melted into the broth, giving it a rich, velvety texture.
- Taste and adjust seasoning.
- Serve
- Ladle into bowls, sprinkle with fresh parsley, a drizzle of olive oil, a pinch more cheese, and (optional) lemon zest for brightness.
- Serve hot with crusty Italian bread.
Tips & Variations
- Protein boost: Add white beans, chickpeas, or shredded chicken.
- Creamier version: Blend half the soup before adding pasta, then stir it back in.
- Greens: Toss in spinach, kale, or escarole near the end for extra nutrition.
- Gluten-free option: Use gluten-free pasta or rice.
Health Benefits
- Broccoli: Rich in Vitamin C, K, fiber, and antioxidants.
- Pasta: Provides energy and makes the soup more filling.
- Olive oil & garlic: Heart-healthy and immune-boosting.
- Vegetable base: Low-fat, nutrient-dense, and hydrating.
This soup is light yet satisfying, perfect for cold days or when you want a wholesome, nourishing bowl.
Conclusion
Italian Broccoli Pasta Soup is the perfect marriage of simplicity and flavor. With just a handful of everyday ingredients, it creates a rustic, comforting meal that feels like Nonna’s kitchen. Whether served as a starter or as the main dish with bread, it’s a healthy, hearty soup that warms both body and soul.