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Italian Broccoli Orzo Soup

A comforting, light, and healthy Italian soup made with tender broccoli, orzo pasta, and a savory garlic-infused broth.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Healthy, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 6 cups vegetable broth or chicken broth
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional
Vegetables & Pasta
  • 1 cup uncooked orzo pasta
  • 1 large head broccoli cut into small florets
  • 1 piece parmesan rind optional but recommended
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 cup parmesan cheese grated, for serving

Equipment

  • Large pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

  1. Wash broccoli and chop into small, bite-sized florets. Mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
  3. Pour in the broth and add the parmesan rind (if using). Increase heat to high to bring to a boil.
  4. Once boiling, add the uncooked orzo pasta and broccoli florets. Stir well.
  5. Reduce heat to medium-low and simmer for 8-10 minutes, or until orzo is al dente and broccoli is tender.
  6. Remove from heat. Discard the parmesan rind. Stir in lemon juice.
  7. Taste and season with salt and generous amounts of black pepper.
  8. Serve hot, garnished with plenty of grated parmesan cheese.

Notes

Leftovers will thicken as the pasta absorbs the broth. Add a splash of water when reheating.