Sicilian Broccoli Soup
This Italian broccoli soup is an old family recipe and one of the easiest soups you can make. It's loaded with broccoli in a garlicky tomato broth, with just enough pasta to make it feel satisfying. It's wholesome, comforting and comes together in under 40 minutes!
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This recipe has been in my family for generations, tracing back to my great grandma Curcuru who was raised in Palermo.
I've never seen it anywhere else before, but after doing some research, I believe this is an adaptation of a traditional Sicilian soup made with cucuzza, a long tender squash, known affectionately as "gagootz" here in New Jersey.
It's hard to find cucuzza in the US unless you grow it yourself, and with 13 kids I don't think my great grandma had any time to garden! I believe she started making the soup with whatever was available to her, and broccoli is what stuck.
My mom made this all the time growing up and I always hated it, but now as an adult, I love it and make it on repeat during the winter!
This is one of the easiest soups you can make. It's different in flavor than my cream of broccoli soup, but the methods for preparing them are pretty similar. Everything is just thrown into one pot and simmered until it's tender.
Garlic is the main flavor component, so don't skimp! My family always uses a lot because we love garlic, but feel free to add as much as you like.
Just don't add less than 5 cloves or the soup will be a bit bland. You really can't add too much here, so if you also love garlic, go nuts! I always chop it up in a mini food processor to save time.
The broken up spaghetti is super traditional, but you can use any type of pasta you want. This is peasant food, so it's meant to use whatever you have on hand. In fact, I often make it without any pasta at all, and sometimes even add a can of drained and rinsed beans.
This recipe easy to riff on, so add whatever other seasonings or ingredients you like! Make it more brothy or add extra pasta to make it more substantial.
It's super simple, nourishing, delicious and perfect for chilly weeknight dinners.
Want more Italian soup recipes? Try this classic egg drop Stracciatella Soup, this easy Authentic Italian Wedding Soup or a hearty veggie Minestrone.
Why This Recipe Works
- A simple Italian peasant-style soup made with basic pantry ingredients.
- Works with any pasta shape, in the pot or cooked on the side.
- Easy to customize with additional seasonings or ingredients.
Sicilian Broccoli Soup Ingredients
Garlic - You can use more cloves of garlic than called for and I often do! Garlic is the backbone of the soup, so don't be shy. Just don't skimp or the soup will be bland.
Black pepper and salt - This soup benefits from a lot of black pepper and plenty of salt since there aren't a lot of other flavorings. Keep adding and tasting until it's right. I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
Water or stock - We use water since this is peasant food and water is cheap and always available, but you can also use stock or chicken broth if you want a richer base.
Olive oil - Use a good quality olive oil for the best flavor, especially for drizzling on top. For more guidance, check this helpful Italian olive oil and vinegars post.
Broccoli - Use fresh broccoli florets, including the broccoli stems if you like. Peel the tough outer layer of the stems and chop them into small bite sized pieces so they become tender as they cook.
Spaghetti - Pasta adds some substance to the soup, but you can easily skip it if you want. Traditionally, thin spaghetti gets broken up by hand and added right to the broth, but you can also cook it on the side if you prefer to keep it al dente. You can also use any other pasta shape you have lying around. This is peasant food so use what you have! Learn more about pasta in this helpful Italian dried pasta guide.
Cheese - Use Pecorino Romano or another similar cheese, like Parmigiano, for serving.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- large stock pot
- soup pot
- large pot
- food processor
- immersion blender
- slotted spoon
How to Make Italian Broccoli Soup
- Add the olive oil to a large pot or Dutch oven over medium-low heat, then add the garlic.
- Cook until it softens, about 1-2 minutes, but keep the heat low so it doesn't take on any color.
Pro Tip: Be careful to not brown the garlic, it will change the flavor of the soup and make it bitter.
- Add the broccoli, tomato paste, 6 cups of water, salt and black pepper, then stir to dissolve the tomato paste.
- Bring the mixture up to a boil, then lower it to a simmer and cook until the broccoli becomes tender and breaks apart easily with a wooden spoon, about 15 minutes.
- Taste the broth and adjust the seasoning with more salt and pepper as needed.
- Add the pasta and simmer until just al dente, about 6 to 8 minutes.
- Ladle into warm bowls, drizzle with a little olive oil, and serve with more black pepper and lots of grated Pecorino Romano.
Tips for Success
- Garlic is the main flavor in this recipe, so don't reduce the amount or it will be bland. My family usually adds even more! If you love garlic, there's no such thing as too much in this soup.
- Season generously. Since this is made with water, it can take quite a bit of salt and pepper to be flavorful. Keep tasting until it's right!
- I prefer my soup with less pasta, but you can add more if you want it to be more substantial or feed more people. You can also leave the pasta out altogether to make it even lighter. Adjust the liquid and seasoning as needed.
- The broken spaghetti is traditional, but you can use any other short shape pasta.
- To keep the pasta al dente and the soup brothy, you can cook it separately in salted water, then add it to each bowl before ladling the soup over top.
- The pasta will continue absorbing liquid as it sits, so you may need to add more to thin it out.
- This is a very forgiving and adaptable recipe. Add more or less of any ingredient to taste and it will still turn out great!
- Warm your soup bowls gently in a low oven or microwave before serving to keep the soup piping hot.
Variations
- Sauté yellow onion before adding the garlic for some sweetness.
- Add red pepper flakes for a little heat.
- If you have broccoli stalks or broccoli stems, peel them and chop them into bite-size pieces so they cook down with everything else.
- Add a pinch of Italian seasoning or fresh parsley at the end if you want a more herby finish.
- Try using vegetable broth or chicken stock instead of water for a more flavorful base.
What to Serve with Italian Broccoli Soup?
Serve this bowl of soup on a chilly day as a main course with crusty bread, Homemade Focaccia or these crisp Homemade Crostini for dunking.
For something fresh on the side, try my classic Caesar Salad recipe, this peppery Arugula Salad or some simple mixed greens tossed with my tangy Balsamic Vinaigrette and some crunchy Homemade Croutons.
How to Store and Reheat
Let leftovers cool, then transfer to safe containers and refrigerate. Store in an airtight container for up to 4 days.
Reheat gently in a soup pot over a gentle boil, stirring often. If it has been sitting a long time, the pasta will absorb extra liquid, so adding a little bit of water is a great way of loosen it back up before serving.
FAQs
Smaller is better here. Aim for 1-inch pieces so you get nice tender broccoli without needing extra cooking time. Alternatively, you can leave the broccoli florets bigger and break them up with a wooden spoon.
Yes, as long as you peel the tough outer layer and chop them into small pieces so they soften at the same pace as the florets.
You most likely need more salt and pepper. Since this is made with water, it takes quite a bit of seasoning. If it's still flat, try adding a small squeeze of fresh lemon juice. That quick lift can make the first spoonful taste brighter.
Pecorino is traditional, but parmesan cheese or grana padano works would be perfect too. Even a very sharp white cheddar cheese could work.
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Italian Broccoli Soup
Ingredients
- ¼ cup extra virgin olive oil plus more for serving
- 6 cloves garlic very finely minced, plus more to taste
- 1 - 1 ½ lbs broccoli florets about 5-6 cups, chopped into bite size pieces
- 6 oz canned tomato paste
- 6 cups water
- 1 tablespoon Kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- ¼ - ½ lb thin spaghetti broken by hand into 2 to 3 inch pieces
- Pecorino Romano finely grated, for serving
Instructions
- Add the olive oil to a large pot or Dutch oven over medium-low heat, then add the garlic.
- Cook until it softens, about 2-3 minutes, but keep the heat low so it doesn't take on any color.
- Add the broccoli, tomato paste, water, salt and black pepper, then stir to dissolve the tomato paste.
- Bring the mixture up to a boil, then lower it to a simmer and cook until the broccoli becomes tender and breaks apart easily with a wooden spoon, about 15 minutes.
- Taste the broth and adjust the seasoning with more salt and pepper as needed.
- Add the pasta and simmer until just al dente, about 6 to 8 minutes.
- Ladle into bowls, drizzle with a little olive oil, and serve with more black pepper and lots of grated Pecorino Romano.
Notes
- Garlic is the main flavor in this recipe, so don't reduce the amount or it will be bland. My family usually adds even more! If you love garlic, there's no such thing as too much in this soup.
- Season generously. Since this is made with water, it can take quite a bit of salt and pepper to be flavorful. Keep tasting until it's right!
- I prefer my soup with less pasta, but you can add more if you want it to be more substantial or feed more people. You can also leave the pasta out altogether to make it even lighter. Adjust the liquid and seasoning as needed.
- The broken spaghetti is traditional, but you can use any other short shape pasta.
- To keep the pasta al dente and the soup brothy, you can cook it separately in salted water, then add it to each bowl before ladling the soup over top.
- The pasta will continue absorbing liquid as it sits, so you may need to add more to thin it out.
- This is a very forgiving and adaptable recipe. Add more or less of any ingredient to taste and it will still turn out great!
- Warm your soup bowls gently in a low oven or microwave before serving to keep the soup piping hot.
