Name: Italian Broccoli Soup with Pasta and Pecorino Romano Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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)

Jump to Recipe· 4.1 from 71 reviews

If you’re craving a comforting, wholesome meal that feels like a warm hug in a bowl, the Italian Broccoli Soup with Pasta and Pecorino Romano Recipe is exactly what you need. This vibrant soup is an ode to simple, rustic Italian cooking, where every ingredient shines and works together to create a melody of flavors. The bright green broccoli, rich tomato paste, and al dente pasta combine in a delicate broth, finished off with the salty, nutty bite of Pecorino Romano cheese. It’s a quick, nourishing dish that manages to be both hearty and fresh, perfect for any night when you want something nourishing yet incredibly satisfying.

Ingredients You’ll Need

A top view of ingredients arranged on a white marbled surface, including a clear glass bowl filled with bright green broccoli florets on the upper left, a white bowl full of uncooked yellow spaghetti strands on the upper right, a small white plate holding white salt and black pepper below the broccoli, a small clear bowl with finely chopped pale garlic next to the plate, a small open jar of deep red tomato paste near the bottom left, a small glass container of golden olive oil below the jar, and a glass pitcher filled with clear water at the bottom right, all spaced evenly and brightly lit, photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup is in its simplicity, using pantry staples that each bring unique character and depth to the bowl. Fresh broccoli brings a lovely vibrant color and texture, while garlic and olive oil form the aromatic base. The tomato paste adds a subtle tang and richness, and a good grating of Pecorino Romano cheese beautifully ties everything together with a savory kiss.

¼ cup extra virgin olive oil: This adds a silky richness and helps carry the garlic’s flavor throughout the soup.
6 cloves garlic (very finely minced): Garlic infuses the broth with its warm, fragrant aroma—don’t be shy, add a bit more if you love garlic.
1 – 1 ½ lbs broccoli florets: Provides texture, nutrition, and that beautiful green hue that makes the soup so inviting.
6 oz canned tomato paste: A concentrated burst of tomato flavor that deepens the soup’s profile without overpowering it.
6 cups water: The neutral base that blends everything together into a light yet flavorful broth.
1 tablespoon Kosher salt: Essential for bringing out all the natural flavors and seasoning the soup just right.
½ teaspoon freshly cracked black pepper: Adds the perfect subtle heat and complexity to brighten the dish.
¼ – ½ lb thin spaghetti: Broken into bite-sized pieces, these tiny pasta morsels make each spoonful heartier and more filling.
Pecorino Romano (finely grated, for serving): The crowning glory that adds a sharp, salty finish that you simply can’t skip.

How to Make Italian Broccoli Soup with Pasta and Pecorino Romano Recipe

Step 1: Infuse the Olive Oil With Garlic

Start by heating your olive oil gently over medium-low heat, then add the minced garlic. The key here is patience—cook the garlic slowly until it softens and releases its fragrant aroma, about 2 to 3 minutes, without letting it brown. This slow infusing creates a buttery base that subtly flavors the entire soup, making each spoonful aromatic and delicious.

Step 2: Add Broccoli, Tomato Paste, and Seasonings

Next, stir in the broccoli florets, tomato paste, water, salt, and pepper. The tomato paste should dissolve completely to lend the soup a lovely reddish tint and a mellow tang. Once everything is combined, bring the pot to a boil, then reduce to a simmer. This gentle bubble will soften the broccoli until it’s tender and starts to break down, about 15 minutes. This transformation releases natural sweetness and makes the soup beautifully thickened without any cream.

Step 3: Season and Add Pasta

Be sure to taste the broth at this stage and adjust the salt and pepper if needed—the seasoning really makes or breaks this simple dish. Then, add the broken spaghetti pieces. Let them cook gently in the simmering broth until just al dente, usually 6 to 8 minutes. This ensures that the pasta absorbs the flavors of the broth but still offers a satisfying bite, creating a perfect balance of textures in every spoonful.

Step 4: Serve with Pecorino Romano and Olive Oil

Once the pasta is cooked, ladle the soup into bowls, then drizzle a little extra virgin olive oil on top for a silky finish. Generously sprinkle freshly grated Pecorino Romano cheese over each serving—this is what makes the Italian Broccoli Soup with Pasta and Pecorino Romano Recipe truly shine. The salty, nutty cheese contrasts beautifully with the earthy broccoli and tangy broth, turning this humble soup into a memorable meal.

How to Serve Italian Broccoli Soup with Pasta and Pecorino Romano Recipe

A metal pot on a white marbled surface holds bright green broccoli florets submerged in clear water. On top of the broccoli, there is a thick, red tomato sauce piled in the center, sprinkled with white salt and black pepper. A wooden spoon with a dark handle rests in the pot, partially covered by the water and broccoli. The scene is bright and clean, showing fresh ingredients in the cooking process photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the grated Pecorino Romano cheese is a must, consider adding freshly cracked black pepper on top for a slight kick and drizzle of good-quality extra virgin olive oil to elevate the richness. For a touch of green and freshness, a sprinkle of chopped fresh parsley or basil can add visual appeal and a hint of herbal brightness.

Side Dishes

This soup is lovely as a complete meal, but pairing it with warm, crusty bread is heavenly—the bread soaks up every last bit of the flavorful broth, making the meal feel even more indulgent. A simple green salad with a light vinaigrette also complements the soup beautifully, adding a crunchy contrast that balances the pasta’s softness.

Creative Ways to Present

For a charming presentation, serve the soup in rustic bowls with a small pile of Pecorino Romano on the side for guests to add as they please. You can also toast some garlic bread slices rubbed with fresh garlic and olive oil, cut them into small croutons, and scatter on top just before serving for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

This soup holds up wonderfully for leftovers. Transfer the cooled soup to an airtight container and keep it in the refrigerator for up to 3 days. Because the pasta continues to absorb liquid, the soup will thicken as it sits, so you may want to add a splash of water when reheating.

Freezing

You can freeze most of the soup, but pasta sometimes changes texture after freezing. If you plan to freeze, consider leaving the pasta out and adding freshly cooked pasta when reheating. Freeze in airtight containers for up to 2 months for a convenient meal anytime.

Reheating

Reheat the soup gently on the stove over low-medium heat, stirring frequently. Add a splash of water or vegetable broth if it has thickened too much. Once hot, finish with a fresh grating of Pecorino Romano and a drizzle of olive oil to revive those fresh flavors.

FAQs

Can I use fresh tomatoes instead of tomato paste?

While fresh tomatoes bring great flavor, tomato paste provides the concentrated richness that balances the broccoli and pasta. If using fresh tomatoes, cook them down thoroughly to achieve a similar depth, but the soup’s flavor will be lighter and less dense.

Is it possible to make this soup vegan?

Absolutely! Simply omit the Pecorino Romano, or substitute it with a vegan cheese or nutritional yeast for a cheesy flavor. The soup itself is plant-based and delicious without dairy.

Can I substitute the pasta with gluten-free options?

Yes, use your favorite gluten-free pasta, but reduce cooking time as these tend to cook faster and can turn mushy. Add the pasta last to prevent overcooking and maintain the perfect texture.

What if I don’t have Pecorino Romano cheese?

You can substitute with Parmesan or Grana Padano for a similar salty, nutty note. However, Pecorino Romano’s sharper flavor really brings authenticity to this Italian Broccoli Soup with Pasta and Pecorino Romano Recipe.

Can I add other vegetables to this soup?

Definitely! Feel free to toss in some diced carrots, celery, or even spinach towards the end of cooking. Just be mindful of cooking times as you want the vegetables to complement, not overpower, the delicate flavors.

Final Thoughts

This Italian Broccoli Soup with Pasta and Pecorino Romano Recipe truly captures the essence of Italian comfort food: simple, fresh, and incredibly tasty. It’s the kind of dish you’ll want to make again and again when you need something nourishing that feels special but comes together easily. Give it a try, and I promise it will become one of your favorite go-to soups, warming your heart and your belly with every spoonful.