In a large pot, combine chopped broccoli stems and florets with chicken stock, water, smashed garlic, kosher salt, and black pepper. Turn the heat to high and bring the mixture to a rapid boil.

Cover the pot and reduce the heat to low, allowing the soup to simmer gently for 30 minutes.

Using a potato masher or an immersion blender, gently mash part of the broccoli to create a creamy consistency while keeping some chunks intact for texture.

Stir in the orzo or ditalini pasta and cook uncovered for an additional 15 minutes, stirring often to prevent sticking.

Taste your Garlic Italian Broccoli Soup and add ground nutmeg, adjusting salt and pepper as needed for a balanced flavor.

Ladle the hot soup into bowls, topping each with a generous sprinkle of parmesan cheese and a drizzle of extra virgin olive oil.