Chop fresh broccoli florets and stems into bite-sized pieces. In a large soup pot, combine the broccoli, chicken stock, 2 cups of water, smashed garlic, kosher salt, and black pepper. Stir gently and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes until the broccoli is tender yet retains some bite. Stir occasionally.

Use a potato masher or immersion blender to mash the broccoli until you reach your desired creamy texture. Aim for a mix of smoothness with some chunks.

Stir in the orzo or ditalini pasta and cook uncovered over medium heat for about 15 minutes. Stir frequently to prevent sticking.

Taste the soup and adjust the seasoning, adding ground nutmeg, salt, and pepper as needed.

Ladle the soup into bowls, top with grated Parmesan cheese, and drizzle with extra virgin olive oil before serving.