Soups & Stewscoleycooks
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!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- wooden spoon
- bowl
📝 Preparation Steps
1
Add the olive oil to a large pot or Dutch oven over medium-low heat, then add the garlic.
garlic (very finely minced, plus more to taste)6 cloves
2
Cook until it softens, about ⏱️ 2-3 minutes, but keep the heat low so it doesn’t take on any color.
3
Add the broccoli, tomato paste, water, salt and black pepper, then stir to dissolve the tomato paste.
water6 cups
4
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.
5
Taste the broth and adjust the seasoning with more salt and pepper as needed.
6
Add the pasta and simmer until just al dente, about 6 to ⏱️ 8 minutes.
7
Ladle into bowls, drizzle with a little olive oil, and serve with more black pepper and lots of grated Pecorino Romano.
Pecorino Romano (finely grated, for serving)
Nutrition Facts
calories
325 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
7 g
sugar Content
9 g
sodium Content
2157 mg
protein Content
11 g
carbohydrate Content
42 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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