There are few dishes as comforting and nourishing as a bowl of Italian soup simmering away on the stove. Among the many traditional variations, Italian Broccoli Pasta Soup (known in some regions as Minestra di Broccoli e Pasta) stands out for its simplicity, hearty character, and wholesome flavors. This rustic recipe embodies the heart of Italian home cooking—using fresh vegetables, pantry staples, and pasta to create something that feels both light and filling at the same time. With just a handful of ingredients, you can prepare a meal that tastes like it came straight out of a cozy Italian kitchen.
What makes this soup special is its versatility. In southern Italy, it’s common to prepare broccoli soup with short pasta shapes like ditalini, tubetti, or even broken spaghetti, depending on what’s available. The combination of broccoli simmered until tender, garlic-infused broth, olive oil, and pasta results in a deliciously creamy consistency without adding cream. The broccoli almost melts into the broth, coating the pasta and turning this humble dish into a satisfying comfort food.
This soup is perfect for weeknights when you want something warm and nourishing without spending hours in the kitchen. It’s also a wonderful way to encourage kids or picky eaters to enjoy broccoli in a tasty, approachable way. Let’s dive into the recipe.
Ingredients
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2 tablespoons extra virgin olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 medium carrot, finely diced
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1 celery stalk, finely diced
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1 large head of broccoli (about 1 lb), cut into small florets, stems peeled and chopped
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6 cups vegetable or chicken broth
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1 cup short pasta (ditalini, small shells, or broken spaghetti)
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½ teaspoon red pepper flakes (optional, for a little heat)
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Salt and freshly ground black pepper, to taste
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¼ cup grated Parmesan or Pecorino Romano cheese, plus extra for serving
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Fresh parsley, chopped, for garnish
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Instructions
1. Prepare the base
In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, then cook until softened and fragrant, about 5–7 minutes. Stir in the garlic and cook for another minute, making sure it doesn’t burn. This base of aromatic vegetables, known in Italy as soffritto, provides a rich and flavorful foundation for the soup.
2. Add the broccoli
Stir in the broccoli florets and stems. Season lightly with salt, pepper, and red pepper flakes if using. Cook for 3–4 minutes, allowing the broccoli to absorb some of the flavor from the aromatics.
3. Simmer the soup
Pour in the broth and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for about 15–20 minutes, or until the broccoli is tender enough to mash with the back of a spoon.
4. Break down the broccoli
At this stage, use a wooden spoon or a potato masher to lightly crush some of the broccoli into the broth. This thickens the soup naturally and creates a creamy consistency without dairy. Leave some pieces whole for texture.
5. Cook the pasta
Add the pasta directly into the pot and cook until al dente, about 7–10 minutes depending on the shape. Stir occasionally to prevent sticking. If the soup becomes too thick, add an extra splash of broth or water.
6. Finish with cheese
Once the pasta is cooked, stir in the grated Parmesan or Pecorino Romano cheese. The cheese will melt into the hot soup, enriching it with a nutty, salty flavor that ties everything together. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve and garnish
Ladle the soup into bowls and drizzle with a touch of extra virgin olive oil. Sprinkle with additional cheese and fresh parsley before serving. Pair with crusty Italian bread for dipping and you have a complete meal.
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Tips and Variations
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For added protein: Stir in cooked Italian sausage, shredded chicken, or white beans for a heartier soup.
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Make it vegan: Simply omit the cheese or use a plant-based alternative. The soup is still deliciously creamy thanks to the mashed broccoli.
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Broccoli rabe variation: For a slightly more bitter and traditional southern Italian flavor, substitute broccoli rabe (rapini) for regular broccoli.
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Pasta choices: Ditalini, small shells, or orecchiette are classic options, but broken spaghetti works wonderfully too.
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Why You’ll Love This Soup
Italian Broccoli Pasta Soup is more than just a recipe—it’s a reminder of how satisfying simple, wholesome cooking can be. Every spoonful offers the comfort of tender pasta, the earthy richness of broccoli, and the warm embrace of garlic and olive oil. It’s a budget-friendly dish that makes the most out of humble ingredients, yet it feels luxurious when topped with freshly grated cheese and served alongside warm bread.
Whether you’re cooking for your family, meal prepping for the week, or just craving a light but filling dinner, this soup deserves a spot in your rotation. It’s the kind of recipe that nourishes both body and soul, and once you’ve made it, you’ll want to come back to it again and again.
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