In a large pot, combine fresh broccoli florets and stems, chicken stock, water, smashed garlic cloves, kosher salt, and black pepper. Heat over medium-high until boiling, about 5 minutes.

Once boiling, reduce heat to low and allow the soup to simmer uncovered for 30 minutes.

Remove from heat and use a potato masher or immersion blender to slightly mash the soup.

Stir in your choice of orzo or ditalini pasta and cook uncovered for about 15 minutes on medium heat.

Taste and adjust the seasoning before serving.

Ladle into bowls and sprinkle with parmesan cheese and drizzle with olive oil.