Begin by washing 1 large head of broccoli. Cut both florets and stems into bite-sized pieces.

Smash 4-5 garlic cloves with the flat side of a knife. In a large pot, combine the broccoli, garlic, 4 cups of chicken stock, and 2 cups of water. Add kosher salt and black pepper.

Turn the heat to high and bring to a gentle boil. This takes about 5-7 minutes.

Reduce heat to low, cover, and let simmer for 30 minutes.

Use a potato masher to mash the broccoli or blend it with an immersion blender to your desired consistency.

Stir in 1 cup of orzo or ditalini pasta. Cook uncovered on medium heat for about 15 minutes, stirring frequently.

Taste the soup and add any necessary adjustments, allowing it to simmer for an additional 2-3 minutes.

Ladle into bowls and sprinkle with freshly grated parmesan cheese and drizzle with extra virgin olive oil.