Can I freeze Garlic Italian Broccoli Soup?

Yes—but ideally freeze it before adding the pasta. Pasta can get soft after thawing. If already combined, it’s still safe to freeze, just expect a softer texture.

How long does it keep in the fridge?

Stored in an airtight container, it keeps well for 3–4 days . The pasta will continue absorbing broth, so you may need to add a splash of water or stock when reheating.

Can I use frozen broccoli?

Absolutely. Fresh gives the best flavor, but frozen works fine. No need to thaw—just add it directly to the pot.

Is this soup gluten-free?

Not as written because of the orzo or ditalini. However, you can substitute gluten-free pasta or even rice.

What can I serve with Garlic Italian Broccoli Soup?

Crusty bread is classic. A simple salad with lemon vinaigrette also pairs beautifully. If you want to go full cozy mode, serve it with grilled cheese. No regrets.

Garlic Italian Broccoli Soup: Simple 4-Step Magic

Name: Garlic Italian Broccoli Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb broccoli, stems and florets divided; 4 cups chicken stock (or vegetable stock); 2 cups water; 3–4 cloves garlic, smashed; 1 teaspoon kosher salt; Freshly ground black pepper, to taste; 1/4 teaspoon ground nutmeg (optional); 3/4 cup orzo or ditalini pasta; Finely grated parmesan cheese; Extra virgin olive oil; Additional freshly ground black pepper

Description

Garlic Italian Broccoli Soup is a cozy, one-pot comfort meal made with tender broccoli, smashed garlic, savory broth, and orzo pasta. Finished with parmesan and a drizzle of olive oil, this hearty Italian-inspired soup is perfect for easy weeknight dinners and chilly evenings.

Ingredients

Scale

For the Soup:

1 lb broccoli, stems and florets divided
4 cups chicken stock (or vegetable stock)
2 cups water
3–4 cloves garlic, smashed
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg (optional)
3/4 cup orzo or ditalini pasta

For Serving:

Finely grated parmesan cheese
Extra virgin olive oil
Additional freshly ground black pepper

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Instructions

In a large soup pot or Dutch oven, combine broccoli stems and florets, chicken stock, water, smashed garlic, kosher salt, and black pepper.
Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with flavor.
Using a potato masher, gently smash the broccoli directly in the pot. Leave some chunks for texture. Alternatively, use an immersion blender briefly, but do not puree completely smooth.
Stir in the orzo or ditalini. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking.
Add ground nutmeg if using. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and serve topped with grated parmesan, a drizzle of extra virgin olive oil, and freshly ground black pepper.

Notes

For a vegetarian version, use vegetable stock instead of chicken stock.

For extra protein, add white beans during the simmering stage.

If freezing, freeze before adding pasta for best texture.

Soup thickens as it sits. Add a splash of water or broth when reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 1 1/2 cups)
Calories: 600 kcal
Sugar: 6 g
Sodium: 920mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 85 g
Fiber: 8 g
Protein: 22 g
Cholesterol: 20 mg