Ingredients
Vegetables
- 2 heads Broccoli (Cut flowerets and stem into small pieces)
- 2 Russet Potatoes (Medium, peeled and cut into bite-size pieces)
- 1 Onion (Medium, diced)
- 1 tbsp Garlic (Minced)
Liquids and Broth
- 8 cups Chicken Broth
Others
- 1 tbsp Olive Oil
- 1 Parmesan Cheese Rind
- ½ tsp Salt
- ¼ tsp Black Pepper (Ground)
- 1 cup Thin Spaghetti (Broken by hand into 2-3 inch pieces or any other small pasta shape)
Instructions
- Sauté Aromatics: In a soup pot, heat the olive oil over medium heat and sauté the diced onion until it starts to become tender, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
- Add Broth and Vegetables: Pour in the chicken broth and bring it to a boil. Then add the chopped broccoli, diced potatoes, salt, black pepper, and the Parmesan cheese rind. Reduce heat and simmer for 10 minutes or until the broccoli is cooked through and the potatoes are tender.
- Cook the Pasta: Stir in the broken thin spaghetti and bring the soup back to a gentle boil. Cook for an additional 10 minutes or until the pasta is tender.
- Finish and Serve: Remove the Parmesan rind from the soup. Optionally, drizzle a little extra olive oil and sprinkle grated Parmesan cheese on top before serving for added flavor.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly.
- Breaking the pasta into small pieces helps it cook evenly and makes it easier to eat in a soup.
- Adding the Parmesan rind while simmering enriches the broth with deep umami flavor.
- For a creamier texture, you can partially blend the soup before adding the pasta.
- Adjust salt and pepper to taste, especially depending on the saltiness of your broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
