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Melt the butter in a large pot or Dutch oven over medium heat.
Add the onion, carrot, and celery and cook for 5-7 minutes, until softened.
Add the garlic and cook for 1 minute, until fragrant.
Add the pastina and white wine, and cook for 2-3 minutes, until the wine has mostly evaporated.
Pour in the broth and add the broccoli. Bring to a simmer and cook for 10-12 minutes, until the pastina is tender.
Reduce the heat to low and stir in the half & half or cream, cheddar cheeses, and cream cheese (if using). Season with smoked paprika, cayenne (if using), nutmeg (if using), salt, and pepper.
Cook, stirring frequently, until the cheese is melted and the soup is creamy, about 5 minutes.
Taste and adjust seasoning as needed. Finish with a squeeze of fresh lemon juice, if desired.