In a large pot, combine chopped broccoli florets and stems with chicken stock, water, smashed garlic, kosher salt, and freshly ground black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove the lid and stir the soup. Partially mash the broccoli to your desired consistency using a potato masher or immersion blender.

Stir in orzo or ditalini pasta and cook uncovered for about 15 minutes, stirring occasionally.

Taste and adjust seasoning with kosher salt, black pepper, and ground nutmeg as desired.

Ladle soup into bowls, top with freshly grated parmesan cheese, and drizzle with olive oil before serving.