Garlic Soup with Fusilli & Broccoli
Submitted by moulder
Garlic soup with fusilli pasta and broccoli, finished with a Parmesan egg swirl like Italian stracciatella. A light, brothy one-pot meal ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minGarlic 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.
Ingredients
Directions
Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.
Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes.
Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes.
Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.
Beat the eggs in a bowl and stir in the cheese and parsley.
Ladle some soup into the eggs and stir together.
Turn off the heat under the soup and stir the egg mixture into the soup pot.
Stir for a minute and serve, garnishing each bowl with croutons if desired.
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