Heat the oil in a large saucepan. Add the fennel and cook gently, stirring frequently, for about 5 minutes until soft. Add the mushrooms and cook for a further 5 minutes.
Add the herbs and stock and bring to the boil. Tip in the broccoli and return to the boil. Add the pasta and cook for about 3 minutes until the pasta is tender.
Stir in the cream and nutmeg and season to taste. Ladle into soup bowls and serve garnished with Parmesan.