Can I use frozen broccoli?

Absolutely! Frozen broccoli works just as well—just cook it a little longer to make sure it's tender.

Can I make this soup ahead of time?

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.

Can I freeze this soup?

Absolutely! This soup freezes well. Let it cool completely before transferring it to safe containers. Freeze for up to a month.

Comforting Italian Broccoli Soup with Parmesan Cheese

Name: Comforting Italian Broccoli Soup with Parmesan Cheese
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cups of broccoli florets; 3 cups of chicken (or vegetable) broth; 1 cup water; 2 cloves of garlic, minced; 1/2 cup of orzo; 1/3 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

Comforting Italian Broccoli Soup with Parmesan Cheese

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Warm up with our delicious Italian broccoli soup! This easy recipe uses simple ingredients for a tasty meal.

Author: Natalia
Prep Time: 5
Cook Time: 35
Total Time: 40 minutes
Yield: 6 1x
Category: Soup
Method: Simmering
Cuisine: Italian

Ingredients

Units Scale

2 cups of broccoli florets
3 cups of chicken (or vegetable) broth
1 cup water
2 cloves of garlic, minced
1/2 cup of orzo
1/3 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

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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

Find it online: https://hugsonaplate.com/italian-broccoli-soup/