Broccoli Spaghetti Soup Recipes

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BROCCOLI SPAGHETTI



Broccoli Spaghetti image

I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe. Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!

Provided by steve in FL

Categories     One Dish Meal

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 bunch fresh broccoli
4 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon black pepper (I like more!)
1 cup water
salt, to taste
8 ounces spaghetti, cooked
4 ounces parmesan cheese, freshly grated (optional)

Steps:

  • Chop the broccoli fine and add it to a sauce pan.
  • Add garlic, olive oil, pepper and the water and bring to a boil.
  • Reduce the heat and simmer, partially covered, for 30 minutes.
  • Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
  • You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
  • Serve over cooked spaghetti. Sprinkle with parm if desired.

SPAGHETTI AND BROCCOLI AGLIO OLIO



Spaghetti and Broccoli Aglio Olio image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
Kosher salt
Ice
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 teaspoon red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
  • Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
  • Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
  • Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

SKILLET BROCCOLI SPAGHETTI



Skillet Broccoli Spaghetti image

This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.

Provided by Ali Slagle

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 garlic cloves
1 1/2 pounds broccoli
1/4 cup unsalted butter
4 anchovy fillets
12 ounces spaghetti (or another pasta that cooks in 10 minutes)
Kosher salt
½ teaspoon red-pepper flakes
Grated Parmesan, for serving (optional)

Steps:

  • Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
  • To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
  • Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

CHICKEN BROCCOLI SPAGHETTI



Chicken Broccoli Spaghetti image

Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 8

1-1/2 pounds boneless skinless chicken breasts
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups water
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 teaspoon pepper

Steps:

  • Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside., In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti., Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly., To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Fat 28 g fat (14 g saturated fat), Cholesterol 117 mg cholesterol, Sodium 1,707 mg sodium, Carbohydrate 71 g carbohydrate, Fiber 3 g fiber, Protein 50 g protein.

BROCCOLI AND PASTA SOUP



Broccoli and Pasta Soup image

Make and share this Broccoli and Pasta Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -5 garlic cloves, minced
2 onions, finely chopped
1 tablespoon olive oil
1/4 cup dry white wine or 1/4 cup water
1/8 teaspoon red pepper flakes
8 cups broccoli, chopped
5 cups water
1/4 teaspoon salt
1/2 lb pasta, short chunky (like small shells)
1 cup parmesan cheese, grated

Steps:

  • Bring a covered pot of water to a boil for cooking the pasta.
  • Meanwhile, combine the garlic, onions, and oil in a soup pot and sauté on medium heat for 8-10 minutes, stirring regularly, until the onions start to caramelize.
  • Add the wine or water and stir well.
  • Cook until the liquid evaporates, 4 to 5 minutes.
  • Add the red pepper flakes, broccoli, water, and salt.
  • Cover and cook for 7 to 9 minutes, or until the broccoli is tender.
  • When the pasta water boils, add the pasta and cook al dente, 8 to 10 minutes,
  • Drain, and set aside.
  • When the broccoli is tender, puree about 1/3 of the soup mixture in a blender until smooth and return it to the soup pot.
  • Stir in the cooked pasta.
  • Add a little water if you prefer a thinner soup.
  • Top with grated cheese and serve.

CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI



Chicken Spaghetti Casserole with Broccoli image

I combined parts of 2 different recipes to come up with this all-in-one chicken spaghetti casserole. Great for using leftover chicken.

Provided by JENNIFERK2

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 55m

Yield 10

Number Of Ingredients 12

1 teaspoon garlic salt
½ (16 ounce) package spaghetti
1 medium onion, chopped
1 tablespoon salted butter
2 (10.5 ounce) cans condensed cream of chicken soup
1 (12 ounce) package frozen chopped broccoli, thawed
2 cups shredded Cheddar cheese
2 cups diced cooked chicken
1 cup 2% milk
½ teaspoon salt
½ teaspoon ground black pepper
1 (2.8 ounce) can French-fried onions

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
  • While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
  • Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 28.6 g, Cholesterol 54.5 mg, Fat 19.1 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 8.6 g, Sodium 942.5 mg, Sugar 3.1 g

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"-Carol Miller, Rittman, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 10

1-1/2 cups chopped onions
2 tablespoons butter
6 cups hot water
6 chicken bouillon cubes
1/4 teaspoon garlic powder
8 ounces uncooked pasta
2 teaspoons salt
6 cups frozen chopped broccoli
6 cups milk
1 pound process cheese (Velveeta), cubed

Steps:

  • In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes. , Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts :

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