In a large pot, combine chopped broccoli stems and florets, chicken stock, water, smashed garlic cloves, kosher salt, and black pepper. Place the pot over medium-high heat, bringing the mixture to a rolling boil.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes.

After simmering, use a potato masher or an immersion blender to gently smash the broccoli, achieving a chunky yet creamy texture.

Stir in the orzo or ditalini pasta, ensuring it's evenly distributed throughout the soup. Cook uncovered for about 15 minutes.

Taste the Garlic Italian Broccoli Soup and adjust the seasoning with ground nutmeg, additional salt, and freshly cracked pepper as needed. Ladle into bowls and finish with grated Parmesan cheese and a drizzle of olive oil.