Description
This Italian Broccoli Soup is a hearty and flavorful dish featuring tender broccoli florets simmered with tomato paste and garlic, combined with thin spaghetti pasta, and finished with a drizzle of olive oil and grated Pecorino Romano cheese. It’s a nutritious, comforting soup perfect for a quick and satisfying meal.
Ingredients
Soup Base
- 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)
Pasta
- ¼ – ½ lb thin spaghetti (broken by hand into 2 to 3 inch pieces)
Toppings
- Pecorino Romano (finely grated, for serving)
Instructions
- Heat Olive Oil and Garlic: Add the olive oil to a large pot or Dutch oven over medium-low heat, then add the finely minced garlic.
- Sauté the Garlic: Cook the garlic until it softens, about 2-3 minutes, keeping the heat low to prevent it from browning or burning, ensuring a mellow garlic flavor.
- Add Broccoli and Tomato Paste: Stir in the broccoli florets, canned tomato paste, water, kosher salt, and freshly cracked black pepper. Mix well to dissolve the tomato paste evenly into the liquid.
- Simmer the Broccoli: Bring the mixture to a boil, then reduce the heat to simmer. Cook uncovered for about 15 minutes or until the broccoli is tender and starts breaking apart when stirred with a wooden spoon, creating a thick, flavorful broth.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed to balance the flavors perfectly.
- Cook the Pasta: Add the broken thin spaghetti pieces to the simmering soup and cook for 6 to 8 minutes, or until the pasta is just al dente, absorbing the soup’s flavors without becoming mushy.
- Serve: Ladle the soup into bowls, drizzle with a little extra virgin olive oil, sprinkle with freshly ground black pepper if desired, and top generously with grated Pecorino Romano cheese. Serve hot and enjoy!
Notes
- To ensure the pasta does not overcook, monitor closely after adding it to the boiling soup.
- Use fresh broccoli buds for the best texture and flavor.
- For a creamier texture, you can partially puree the soup before adding the pasta.
- If you prefer a spicier kick, add red pepper flakes with the garlic.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
