Garlic Soup with Fusilli & Broccoli

Garlic soup might sound intense, but simmering six cloves in water with thyme and olive oil for 15 minutes mellows them into something gentle and aromatic. The broth builds itself while the fusilli and broccoli cook right in the pot.

The real trick is the egg-and-cheese finish, borrowed from Italian stracciatella. Beat eggs with grated Parmesan and parsley, temper them with a ladle of hot broth, then stir the mixture into the soup off the heat. The eggs form silky ribbons that thicken the broth slightly and add richness without cream.

This is a weeknight soup that comes together in 40 minutes using mostly pantry staples and whatever broccoli you have in the crisper.

Pro Tips

• Temper the eggs before adding them to the pot. Ladle hot broth into the egg mixture first and stir, then pour it all back in. Dumping cold eggs directly into hot soup will scramble them into rubbery bits.
• Turn off the heat before stirring in the egg mixture. Residual heat is enough to set the eggs gently.
• For crisper broccoli, add it five minutes after the fusilli so it keeps a bit of bite.
• Serve with garlic croutons for crunch on top.

Variations

• Use any short pasta: penne, orecchiette, or small shells all work well.
• Add a squeeze of lemon juice at the end for brightness.
• Stir in a handful of baby spinach or kale with the broccoli for extra greens.