Looking for a quick and easy soup to make in minutes? Quick & Easy Soup with Broccoli is a great way to put a simple meal on the table in less than 15 minutes! Loaded with broccoli florets and 3 simple ingredients (not counting salt and pepper), you can make this delicious quick & easy soup in your own kitchen!
For me, soup is a meal! Even though the weather is warming up, most of us will stop making soups by now, but I continue to make them all through the warmer months.
Because, soup is not only one of the easiest meals to make, but it’s also adaptable, especially when making it with whatever vegetables (fresh or frozen) you may have on hand.
When you run out of ideas on what to make as a quick meal for yourself or for your family, making this quick & easy soup with frozen broccoli should come to mind every time!
I tend to keep a variety of frozen vegetables in my freezer, especially for those days when I need to whip up something quick – like this soup.
Making a simple soup as a meal is always better than any frozen processed packaged foods you may heat up in the microwave.
Most frozen processed meals ( if you look carefully at the ingredients) are filled with junk and fillers, loaded with high fructose corn syrup, palm, or soybean oils which are not good for anyone.
Not to mention, the levels of sodium are extremely high in frozen dinners also, and that might kill you as well.
Notes and Tips for Quick & Easy Soup with Broccoli:
I like to mix half water with half vegetable broth in most of my soups, simply because I can control the amount of sodium in my soups.
For this recipe, all you need to do is pour equal amounts of water and broth into a medium-size soup pot and turn on high heat. Then bring broth to a full boil.
In the meantime, open a package of frozen broccoli florets and transfer them to a colander. Give them a good rinse under cold water for a few seconds, then allow them to drain.
When the broth comes to a full boil, toss in the broccoli florets and tiny pasta of your choice, and cover with a lid. Allow the soup to come to a full boil once again.
Then lower the heat to low, and allow the soup to simmer for about 5 to 6 minutes. Both broccoli and pasta will cook and be ready at the same time.
Next, give it a stir and add in some salt and pepper to taste. When pasta is al-dente and tender to the bite, turn off the soup and serve in individual bowls with grated Parmesan cheese at the table.
Best of all, it’s made with one easy pot for clean-up!
This quick and easy soup with broccoli is great when your hunger strikes at any time. It’s a good idea to keep cartons of vegetable broth and packages of tiny pasta in the pantry along with bags of frozen broccoli florets in your freezer.
Make this Soup your Own!
You may use chicken broth instead of vegetable broth. And, if you prefer, you can use the entire carton of the broth instead of mixing half with water, as I did.
Toss in your favorite mix of frozen veggies. I used a 10-ounce package of frozen broccoli florets.
Toss in your favorite tiny pasta, or gluten-free pasta.
Add some fresh herbs to the mixture like fresh parsley or basil for more flavoring.
Make this soup with leftover steamed broccoli from the night before! You only need about 1 to 2 cups of broccoli or any vegetable you prefer.
Quick & Easy Soup with Broccoli is full of flavor and perfect for all ages, including the little ones! Making this is so easy – even for those who don’t prefer to cook!
Soups like our Easy Chicken Wonton Soup is similar to this one. I tossed in mini frozen wontons in the last few minutes before serving. Easy-peasy!!
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More Easy and Cozy Soups… try these:
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
- 2 cups organic vegetable broth
- 2 cups of water
- 10 -ounce bag of frozen broccoli florets
- 1/2 cup (or more) tiny pasta (Tubertini, or coralline, or orzo)
- salt and pepper to taste
- grated Parmesan cheese, for serving
- First, pour water and vegetable broth into a medium-size soup pot and turn on high heat. Bring broth to a full boil.
- In the meantime, open a package of frozen broccoli florets and transfer them to a colander. Rinse the broccoli under cold water for a few seconds, then allow them to drain for a few minutes.
- When the broth is boiling, toss in the broccoli florets and the tiny pasta and cover with a lid. Allow the soup to come to a full boil once again. Then lower the heat to low.
- Give it a stir and add in some salt and pepper to taste. Cover and simmer for about 5 to 7 minutes, until the pasta is al-dente or tender to the bite.
- Turn off the soup and serve it into individual soup bowls with grated Parmesan cheese at the table.
- Serves: 2 to 4
Keep in mind, sometimes pasta in soups will absorb some of the broth and therefore, you may need to add in additional water or vegetable broth, as needed.
Serving Size:1 cup
Amount Per Serving: Calories: 54Protein: 5.3g
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Happy and Healthy Cooking! 🙂
Thanks for stopping by!
Anna and Liz