In a large pot, combine broccoli, chicken stock, water, smashed garlic, kosher salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

Use a potato masher or immersion blender to mash the broccoli until desired texture is reached, aiming for creamy with some chunks.

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

Taste and adjust seasoning; add nutmeg if desired, and simmer for another 2-3 minutes.

Ladle the soup into bowls, topping with parmesan cheese and olive oil, then serve hot.