In a large pot, combine chopped broccoli florets and stems, chicken stock, and water with 3-4 smashed garlic cloves. Season with kosher salt and freshly ground black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer, and cook uncovered for about 30 minutes.

After simmering, turn off the heat and let the soup cool slightly. Using a potato masher or an immersion blender, mash the broccoli mixture to your desired chunkiness.

Return the pot to the heat and bring the soup to a gentle simmer. Stir in 3/4 cup of orzo or ditalini, cooking uncovered for about 15 minutes.

Once the pasta is tender, incorporate 1/4 teaspoon of optional ground nutmeg for a touch of warmth. Adjust the seasoning with more salt and pepper as necessary.

Ladle the hot soup into bowls and finish each serving with a sprinkle of finely grated Parmesan cheese. Drizzle extra virgin olive oil over the top if desired.