Best Italian Broccoli Soup Recipes

TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP image

Yield 10 bowls

Number Of Ingredients 25

Salt
1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 1/2 pounds homemade Turkey Italian Sausage. See note.
1 onion, chopped
3 to 4 cloves garlic, finely chopped or very thinly sliced
1 red chile pepper, very thinly sliced or 1/2 teaspoon dried chile flakes
2 tablespoons chopped fresh thyme leaves or 1 tablespoon dry
1 tablespoon lemon zest
A few grates nutmeg
2 teaspoons garlic granules
2 teaspoons ground pepper
8 cups chicken stock-in-a-box
About 1/2 lb orecchietti pasta
Grated pecorino or Parmigiano-Reggiano, for topping
Crusty bread, such as ciabatta
Note: Ingredients for turkey sausage
2+ teaspoons salt
1 packet Splenda (optional)
1/4 cup fennel seeds (toasted is best)
3/4 cup chopped Italian Parsley
4+ garlic cloves mascerated
1/8 cup dry sherry
2 teaspoons apple cider vinegar
bread crumbs or Panko as binder

Steps:

For the sausage, start the night before and mix ground turkey with the rest of the ingredients. The mixture might be a bit loose without the Panko/bread crumbs. Add just enough to make a sticky mixture that will make good meatballs. Set in fridge to marry over night. To make the soup: In a skillet with a little olive oil, scoop meat mixture with a very small ice cream scoop as little balls. Continue in batches browning on all sides. Set aside. Boil a large pot of well salted water. (Salty like the sea.) Rough chop the Broccoli Rabe into 1 - 2 inch pieces. Par boil to remove bitterness. Strain and taste. If too salty, give it a rinse. Set aside. In a soup pot cook onion then garlic in a little olive oil over low heat. Add chile or dried flakes. Add stock, thyme, garlic granules, ground pepper, lemon zest, nutmeg. Bring to a boil. Add pasta and cook until al dente. Add meatballs and broccoli rabe back to the pot. Turn off heat. Serve with cheese and pass bread at the table.

Italian Broccoli Soup image

Provided by Cheryl Morgan

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....

Italian Broccoli Cheese Soup image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 12

- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 tbsp. minced fresh garlic
- 1 tbsp.dried italian seasoning
- 1/4 cup olive oil
- 1/3 cup flour
- 4 cups low sodium chicken broth
- 1 bag frozen chopped broccoli, 1 lb.
- 6 oz. cream cheese, cubed
- 1 cup grated parmesan
- salt and black pepper and fresh lemon juice to taste

Steps:

Sweat onions, celery, carrot, garlic, and Italian seasoning in oil in large pot over medium low heat til beginning to soften, 5 minutes.
Stir in flour to coat vegetables; cook 1 minute. Gradually stir in broth and add broccoli. Increase heat to medium high.
Simmer soup til it thickens slightly, 5 to 8 minutes. Reduce heat to medium. Stir in cream cheese til it melts. Add Parmesan and stir til it melts. Season soup with salt, pepper and lemon juice. Serves 4