In a large pot, combine washed and chopped broccoli, chicken stock, enough water, smashed garlic, kosher salt, and black pepper. Stir well and bring to a boil for about 5–7 minutes.

Once boiling, reduce the heat to low, cover, and let it simmer gently for about 30 minutes.

After simmering, carefully blend the broccoli to your desired texture using a potato masher or an immersion blender.

Stir in orzo or ditalini pasta and raise the heat back to medium. Cook uncovered for about 15 minutes until the pasta is al dente.

Add a dash of ground nutmeg if desired, adjusting seasoning with extra salt and pepper to taste.

Ladle the soup into bowls, topping with parmesan cheese and drizzling with olive oil before serving.