Buongiorno! Today we are cooking delicious, satisfying Italian broccoli soup! This soup is perfect for chilly days and will bring comfort right to your own kitchen.
Italian broccoli soup is a favorite, especially in the colder months and during special holidays. It's a simple soup that's perfect for cozy family dinners or as a quick weeknight dinner.
This soup has its roots in Italy's rich culinary traditions. Italians love using simple ingredients to create flavorful dishes. A sprinkle of parmigiano reggiano has magical powers transforming a boring set of ingredients into a Cinderella dish!
Ingredients
This Italian broccoli soup recipe blends the goodness of simple ingredients, such as broccoli, garlic, and parmesan cheese to make a delightful dish.
Broccoli is the star of this soup. Rich in vitamins C and K, as well as fiber, it's a nutritional powerhouse. Use fresh or frozen broccoli florets.
Chicken broth adds depth and savory flavor to the soup. It's rich in protein and helps make the soup more filling. For a vegetarian option, you can substitute with vegetable broth.
Garlic cloves add a wonderful aromatic flavor to the soup. Full of antioxidants and known for boosting the immune system, garlic is a healthy addition. Use fresh minced garlic for the best flavor, but garlic powder can be a substitute in a pinch.
Orzo is a small, rice-shaped pasta that adds heartiness to the soup. It’s great for soaking up flavors. If you don’t have orzo, you can substitute it with small pasta shapes like ditalini or even rice!
Grated parmesan cheese melts into the soup, adding a rich, nutty flavor.
Red beans are not in the original recipe, but they bring a creamy texture and a good amount of plant-based protein and fiber to the soup. They also add a nice color contrast. If you don't have red beans, kidney beans, cannellini beans or chickpeas are great alternatives.
Red chili flakes add a touch of heat to the soup. If you prefer a milder soup, you can reduce the amount or omit them altogether.
Chopped parsley adds a fresh, herbaceous note and a pop of color to the soup. Fresh is best, but dried parsley can work in a pinch – use about one-third of the amount.
Other ingredients: salt, black pepper, water.
See the recipe card for quantities.
Instructions
- In a large pot or a Dutch oven, combine the broccoli florets, diced garlic, chicken broth, and water. Bring to a boil, reduce the heat to medium-low, and let it simmer until the broccoli are tender, for about 20-25 minutes.
- Using a potato masher, smash broccoli into fine pieces. You can use a blender or an immersion blender, too. I would recommend not to blend it completely, leave some chunks for more satisfying consistency.
- Stir in the orzo the beans, chili flakes, salt, and pepper (be careful with the salt, since the parmesan will also add to the saltiness later). Continue to cook until the orzo is al dente, about 10 minutes.
- Stir in the parsley and the grated parmesan. Mix well with the wooden spoon so the cheese melts beautifully.
Hint: use vegetable broth instead of chicken broth to make it vegetarian.
Variations
Let's explore three exciting variations of this Italian broccoli soup recipe, so it can fit your taste perfectly!
If you love creamy soups, this variation is perfect for you. Simply add a bit of cream cheese or heavy cream during the blending process. This addition will give your soup a rich, velvety texture that's incredibly satisfying.
Boost the protein content of your soup by adding more beans or even some lentils. In addition to the red beans, you can mix in a can of chickpeas or cannellini beans. Lentils, either red or green, are also a great choice and cook quickly.
For a heartier version, try adding potatoes to the mix. Dice a couple of potatoes into small pieces and add them to the pot along with the broccoli florets. Blend the soup to your desired consistency, and then stir in extra shredded cheddar or an Italian cheese mix for additional cheesy flavor.
Equipment
Large pot
Potato masher, immersion blender, or food processor
Storage
Store your Italian broccoli soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to a month.
Top tip
Always taste the soup as you cook, before serving, and adjust the seasoning with a little bit of salt and black pepper if needed.
FAQ
Absolutely! Frozen broccoli works just as well—just cook it a little longer to make sure it's tender.
Yes, you can! Italian broccoli soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup on the stove over medium-low heat, stirring occasionally until hot.
Absolutely! This soup freezes well. Let it cool completely before transferring it to safe containers. Freeze for up to a month.
Related
Looking for other recipes like this? Try these:
PrintComforting Italian Broccoli Soup with Parmesan Cheese
Warm up with our delicious Italian broccoli soup! This easy recipe uses simple ingredients for a tasty meal.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 2 cups of broccoli florets
- 3 cups of chicken (or vegetable) broth
- 1 cup water
- 2 cloves of garlic, minced
- ½ cup of orzo
- ⅓ cup of grated parmesan cheese
- 1 can of red beans, drained and rinsed (12-14 ounces or 350 g)
- 1 teaspoon of red pepper flakes
- 2 tablespoons of chopped parsley
- Salt and black pepper
Instructions
- In a large pot or a Dutch oven, combine the broccoli florets, diced garlic, chicken broth, and water. Bring to a boil, reduce the heat to medium-low, and let it simmer until the broccoli are tender, for about 20-25 minutes.
- Using a potato masher, smash broccoli into fine pieces. You can use a blender or an immersion blender, too. I would recommend not to blend it completely. Leave some chunks for more satisfying consistency.
- Stir in the orzo the beans, chili flakes, salt, and pepper (be careful with the salt, since the parmesan will also add to the saltiness later). Continue to cook until the orzo is al dente, about 10 minutes.
- Stir in the parsley and the grated parmesan. Mix well with the wooden spoon so the cheese melts beautifully.
Notes
You might not need any additional salt, as the broth might be already seasoned, plus the parmesan is also quite salty. The golden rule is to taste as you cook! 🙂
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 1.4 g
- Sodium: 702.1 mg
- Fat: 2.7 g
- Carbohydrates: 21.8 g
- Protein: 10 g
- Cholesterol: 6.7 mg
Natalia says
This is too good not to share!