In a large soup pot, combine chopped broccoli, chicken stock, water, smashed garlic, kosher salt, and black pepper. Bring to a boil over medium-high heat for 5-7 minutes.

Remove from heat and blend the soup, leaving some broccoli pieces intact for texture.

Stir in orzo or ditalini pasta into the blended soup, return to medium heat, and cook uncovered for about 15 minutes, stirring often.

Once the pasta is tender, taste the soup and adjust seasoning if needed.

Ladle soup into bowls, sprinkle with Parmesan cheese, and drizzle with olive oil. Serve immediately.