Italian 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!
Servings: 4
Calories: 325kcal
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.¼ cup extra virgin olive oil, 6 cloves 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.1 - 1 ½ lbs broccoli florets, 6 oz canned tomato paste, 6 cups water, 1 tablespoon Kosher salt, ½ teaspoon freshly cracked black pepper
- 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.¼ - ½ lb thin spaghetti
- Ladle into bowls, drizzle with a little olive oil, and serve with more black pepper and lots of grated Pecorino Romano.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.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2157mg | Potassium: 1054mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1710IU | Vitamin C: 162mg | Calcium: 122mg | Iron: 3mg
