Italian Broccoli Soup With Pasta Recipes

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ITALIAN BROCCOLI SOUP



Italian Broccoli Soup image

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.

Provided by Cheryl Morgan

Categories     Cream Soups

Time 45m

Number Of Ingredients 6

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)
ITALIAN BROCCOLI SOUP
1 lb pasta (shells, ditalini, elbows, etc.)

Steps:

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

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.

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