italian broccoli soup
(2 RATINGS)
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.
No Image
prep time
15 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 2-4 tablespoons olive oil
- 4-5 cloves garlic (chopped)
- 2 large heads of fresh broccoli (stems removed) or 1 extra large (huge) size frozen broccoli florets
- 2-3 tablespoons dry red wine (optional)
- ITALIAN BROCCOLI SOUP
- 1 pound pasta (shells, ditalini, elbows, etc.)
How To Make italian broccoli soup
-
Step 1Chop garlic, doesn't have to be fine
-
Step 2add oil to pan (small-medium stock size) Add garlic, saute until softened slightly
-
Step 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)
-
Step 4Boil water for ditalini, penne, or elbow pasta. Cook according to directions,drain, set aside
-
Step 5Cook until broccoli is tender, stirring frequently. (approx. 20-25 min)
-
Step 6Dish up pasta in soup bowls, ladle broccoli soup over
-
Step 7Great w/parmesan, asiago, or any other hard italian cheese grated on top.
-
Step 8Enjoy! Great w/Italian crusty bread.....warmed up of course! My kids love this in summer minus the pasta, served cold....
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes