Italian Broccoli Pasta Soup
How to make Italian Broccoli Pasta Soup
Ingredients:
4 Tbsp extra virgin olive oil + extra for finishing
3 Tbsp chopped garlic
Pinch crushed red pepper
2 pounds frozen broccoli florets, defrosted (See NOTE below if using fresh.)
1 pound pasta + salt for pasta water (See NOTE below for best options.)
½ tsp salt
¼ tsp black pepper
Zest from 1 lemon (Use more if you want!)
1 cup grated Pecorino Romano cheese
Instructions
Step 1: Prepare the Base
Gather and prep all ingredients.
Bring a large pot of water to a boil.
In a large pan over medium-low heat, warm the olive oil. Add garlic and crushed red pepper, cooking until the garlic softens and turns lightly golden. Stir occasionally to avoid burning.
Step 2: Cook the Broccoli
Once the water is boiling, add salt and then the broccoli florets.
Cook for 4–5 minutes, until the broccoli is tender and easily pierced with a fork. (Fresh broccoli may take longer.)
Step 3: Combine Flavors
Using a hand strainer or spider, transfer the broccoli to the pan with garlic and oil.
Add the pasta to the same pot of boiling water.
Step 4: Smash the Broccoli
While the pasta cooks, mash the broccoli with a potato masher or fork until broken into small pieces, leaving a few small chunks for texture.
Season with salt and black pepper.
Step 5: Cook the Pasta
Boil the pasta until about 2 minutes shy of al dente.
Before draining, reserve at least 1 cup of the starchy pasta water.
Step 6: Marry Pasta and Sauce
Transfer the pasta to the pan with the broccoli, adding about ½ cup of the reserved pasta water and the lemon zest.
Toss well, allowing the pasta to finish cooking in the broccoli mixture. Add more pasta water if needed to loosen the sauce.
Step 7: Add Cheese
Once the pasta is tender and coated, remove the pan from heat.
Fold in the grated Pecorino Romano, mixing until the cheese melts into the sauce and creates a creamy, emulsified finish.
Step 8: Serve
Drizzle with extra virgin olive oil for richness.
Divide into bowls and serve immediately.
Buon Appetito!