In a large pot, add the chopped fresh broccoli florets and stems along with the chicken stock, water, smashed garlic, kosher salt, and freshly ground black pepper. Stir well to mix all ingredients and ensure broccoli is submerged.

Place the pot over high heat and bring the mixture to a full boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for about 30 minutes.

After simmering, uncover the pot and take a potato masher or an immersion blender to the soup. Gently smash some of the broccoli to create a textured base or blend until creamy.

Stir in the precooked orzo or ditalini pasta, ensuring it integrates well. Cook uncovered for an additional 15 minutes.

Once the pasta is cooked, check the seasoning and add a pinch of nutmeg, adjusting salt and pepper if necessary. Garnish with freshly grated Parmesan cheese and drizzle with extra virgin olive oil before serving.