In a large pot, combine chopped broccoli florets and stems, chicken stock, water, smashed garlic cloves, kosher salt, and freshly ground black pepper. Turn the heat to medium-high and bring the mixture to a boil, watching for bubbles to form on the surface—this should take about 5 minutes.

Reduce the heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.

After simmering, blend the soup using an immersion blender until creamy, leaving small chunks of broccoli for added texture.

Stir in orzo or ditalini pasta, allowing it to cook uncovered for 15 minutes, stirring often to prevent sticking.

Before serving, taste your soup and add nutmeg, kosher salt, and pepper as desired. Serve in bowls with grated Parmesan and a drizzle of olive oil.