Separate the broccoli florets from the stem. Cut the florets into small pieces and then chop the stem into small pieces as well.

Chop up one medium-sized yellow onion and 3 cloves of garlic.

In a large pot over medium heat add some olive oil and butter. Once this has melted, add in the chopped onion and stir for two minutes.

Add in the chopped broccoli stems and continue to stir for another two minutes. Add in the broccoli florets and chopped garlic. Stir.

Add in the seasonings: a tablespoon of garlic powder, a big pinch of salt, and a teaspoon of red pepper flakes for a bit of a kick.

Option to add a little more butter here to help it out. Stir for 2-3 more minutes.

Add in a box/carton of stock and two cups of water. Bring this up to a gentle bubble, add in a sprig of fresh thyme, then reduce the heat and simmer on low for 10-15 minutes.

Use either a potato masher or an immersion blender to lightly blend the soup together. It's nice to have some texture here and not have it super smooth.

Add in small pasta of your choice, increase the heat to medium and continue to cook according to pasta package directions.

Finish with fresh lemon juice, lots of shaved parmesan, some herbs if you like, and a good drizzle of extra virgin olive oil. Oh and some cracked black pepper.