Italian Broccoli Soup Recipe

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Italian Broccoli Soup

Cheryl Morgan


I grew up with alot of Italians in my life (my mother, aunts, uncles, "adopted" aunts. This was a soup everyone says I came up with? Who knows? But, we always enjoy it (hot or cold). My husband, who is a big meat eater, also loves this.

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★★★★★ 2 votes
15 Min
30 Min


2-4 Tbsp
olive oil
4-5 clove
garlic (chopped)
2 large
heads of fresh broccoli (stems removed) or 1 extra large (huge) size frozen broccoli florets
2-3 Tbsp
dry red wine (optional)


1 lb
pasta (shells, ditalini, elbows, etc.)


1Chop garlic, doesn't have to be fine
2add oil to pan (small-medium stock size) Add garlic, saute until softened slightly
3Add Costco sized can of crushed tomatoes/ add broccoli / stir/ can add wine at this step/ Add Salt & pepper to taste (because of tomatoes I usually don't salt at all)
4Boil water for ditalini, penne, or elbow pasta. Cook according to directions,drain, set aside
5Cook until broccoli is tender, stirring frequently. (approx. 20-25 min)
6Dish up pasta in soup bowls, ladle broccoli soup over
7Great w/parmesan, asiago, or any other hard italian cheese grated on top.
8Enjoy! Great w/Italian crusty bread.....warmed up of course! My kids love this in summer minus the pasta, served cold....

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy