Add the broccoli to a soup pot or dutch oven. Pour in the broth and water along with the salt, pepper and garlic cloves. Bring to a boil and then simmer for 30 minutes, covered.

Smash the broccoli with a potato masher, or you can use an immersion blender but don’t blend until smooth. Leave larger and smaller pieces of broccoli for texture.

Stir in the pasta and cook uncovered for 15 minutes until the pasta is tender, stirring often so the pasta doesn’t stick to the bottom of the pot.

Add the nutmeg, taste for seasonings and adjust if needed. Serve with grated parmesan cheese and more fresh black pepper if desired.