Broccoli Soup with Pasta

A bowl of Broccoli Soup with Pasta.
Number of Servings: 
Serves 4


  • 2 medium cloves garlic
  • Salt
  • 34 pound broccoli florets
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large beef bouillon cube
  • 6 ounces short tubular pasta, or other dried small pasta shape for soup, such as ditalini or small shells


  1. Fill a pot with water that will accommodate the broccoli and place over high heat.
  2. Peel and finely chop the garlic.
  3. When the water is boiling, add 1 teaspoon salt and put in the broccoli. Cook until tender, about 5 minutes after the water comes back to a boil. Drain the broccoli and set aside.
  4. Put the garlic and olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cooked broccoli. Season with pepper and lightly with salt and sauté for about 5 minutes. Stir periodically with a wooden spoon, using it to mash the broccoli into small pieces.
  5. When the broccoli has finished sautéing, add 4 cups water and the bouillon cube and raise the heat to high. When the water begins boiling, add the pasta and cook covered over medium heat until the pasta is al dente. Serve hot.


Giuliano Hazan's family loves broccoli sautéed with garlic and olive oil, so he decided to try it in a soup with pasta. Broccoli’s rich and nutty flavor makes a great broth for this soup and the pasta absorbs some of that flavor, making the soup more substantial. It is also very quick and easy to prepare.

Nutrition Info: 
251 Calories, 8 g Protein, 0 mg Cholesterol, 38 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 8 g Total fat (1 g sat), 318 mg Sodium, ★★★★★ Vitamin C, Vitamin K, ★★ Phosphorus, Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Folate, Magnesium


Giuliano Hazan

Giuliano Hazan is the award-winning author of the best-selling cookbooks, Every Night Italian, The Classic Pasta Cookbook, How to Cook Italian, Thirty Minute Pasta, and Hazan Family Favorites. He teaches Italian cooking classes throughout the U.S. and at his school in Italy.

Giuliano is the only son of Marcella Hazan, the godmother of Italian cooking. Through six cookbooks and a lifetime of teaching, she preached a gospel of excellent ingredients, simplicity, and tradition that changed the way we cook. She lived a life of food, friends, and passion. Though she passed on in Fall 2013, her influence in the food world lives on through Giuliano and his passion for cooking and eating with family.