I’m so excited to share my favorite Orzo Broccoli Soup recipe with you today!
This cozy bowl of goodness has gotten through countless chilly evenings and last-minute dinner emergencies.
The combination of tender orzo pasta and chunky broccoli swimming in garlicky broth is simply irresistible.
This one-pot wonder has been perfected over years of tweaking, and now it’s your turn to discover why friends constantly beg for the recipe.
Want to know the secret ingredient that takes this soup from good to absolutely crave-worthy?
Ingredients
- Broccoli
- Chicken broth
- Vegetable broth
- Garlic
- Orzo pasta
- Red pepper flakes
- Fresh parsley
- Parmigiano Reggiano
- Salt
- Black pepper
Recommended Tools
Making Italian Broccoli Orzo Soup is a breeze when you have the right tools in your kitchen. These simple but essential items will help you chop, simmer and serve this delicious soup with minimal fuss and maximum flavor.
- Large Soup Pot:
A sturdy pot with a lid that’s roomy enough to hold all ingredients and allows proper simmering for 30+ minutes.
- Wooden Spoon:
Essential for stirring the soup and smashing the broccoli to create that perfect chunky texture without pureeing completely.
- Chef’s Knife:
Makes quick work of chopping broccoli heads and mincing fresh parsley for garnish.
- Measuring Cups:
Helps you add the exact amounts of orzo, broth and parmesan for perfect flavor balance.
- Cutting Board:
Provides a clean surface for prepping broccoli, slicing garlic and chopping fresh herbs.
- Cheese Grater:
Perfect for freshly grating that Parmigiano Reggiano which adds incredible flavor to the finished soup.
Instructions
Ready to warm up with a bowl of something delicious? This Italian-inspired soup is about to become your new comfort food favorite!
- Grab your large pot and toss in 2 medium heads of chopped broccoli (about 1 pound), 6 cups of chicken or vegetable broth, 4 sliced garlic cloves, and a pinch of salt. Bring this mixture to a rolling boil, then turn down the heat and let it simmer with the lid on for 30 minutes. Your kitchen will start smelling amazing!
- Once the broccoli is tender, take a wooden spoon and give it a good smashing! Don’t go overboard here—we’re not making baby food! Keep it chunky for that perfect texture. Trust me, those little broccoli bits make every spoonful exciting.
- Now it’s time to add 3/4 cup of orzo pasta and 1/4 teaspoon of red pepper flakes. Let the pot simmer uncovered until the orzo softens up, which takes about 15 minutes. Give it a stir occasionally so nothing sticks to the bottom.
- For the grand finale, stir in 1/4 cup of minced fresh parsley and 1/2 cup of grated Parmigiano Reggiano cheese. Season with salt and black pepper to your liking. The cheese will melt into the soup, creating that irresistible savory flavor that’ll make you go back for seconds!
- Ladle the soup into bowls and sprinkle some extra parmesan on top. That cheese crown makes everything better, doesn’t it?
Pro Tips
When smashing the broccoli with a wooden spoon, leave it deliberately chunky rather than pulverizing it completely—this creates a perfect balance of texture where some bites have silky broth while others offer satisfying vegetable pieces.
The wooden spoon provides just enough pressure to partially break down the broccoli without turning it into a uniform puree.
Substitutions & Variations
This classic Italian Broccoli Orzo Soup offers plenty of opportunities for customization based on dietary needs, available ingredients or personal taste preferences.
- Protein Addition: Stir in shredded rotisserie chicken, browned Italian sausage or white beans during the last 5 minutes of cooking for a heartier meal.
- Gluten-Free Version: Substitute the orzo with rice, quinoa or gluten-free pasta shapes to accommodate those with gluten sensitivities.
- Creamy Variation: Add 1/2 cup of heavy cream or coconut milk at the end of cooking for a richer, silkier texture.
- Vegetable Boost: Incorporate diced carrots, celery and onions sautéed in olive oil before adding the broth for a more complex flavor profile.
- Herb Swap: Replace parsley with fresh basil or a combination of thyme and rosemary for a different aromatic dimension.
- Cheese Alternative: Substitute the Parmigiano Reggiano with pecorino romano, asiago or nutritional yeast for a dairy-free option.
Leftovers & Storage Tips
Storing your Italian Broccoli Orzo Soup properly makes all the difference between a mediocre reheated lunch and a meal that’s just as delicious as day one!
Refrigerate leftover soup in airtight containers for up to 4 days. The flavors actually deepen overnight!
If it thickens too much (the orzo loves absorbing broth!), just add a splash of broth when reheating.
Don’t freeze this soup—the pasta texture suffers dramatically.
One-Pot Weeknight Wonder
Orzo Broccoli Soup
A hearty Italian broccoli orzo soup with garlic, red pepper flakes, and Parmigiano Reggiano.
- 2 medium heads broccoli, chopped (about 1 lb)
- 6 cups chicken or vegetable broth
- 4 cloves garlic, sliced
- 3/4 cup orzo pasta
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, minced
- 1/2 cup Parmigiano Reggiano, grated
- Salt and black pepper to taste
In a large pot, combine broccoli, broth, garlic, and salt. Bring to boil, then simmer covered for 30 minutes.
Smash broccoli with a wooden spoon (leave chunky).
Add orzo and red pepper flakes; simmer uncovered until orzo is tender, about 15 minutes.
Stir in parsley, parmesan, salt, and pepper. Serve with extra parmesan.
