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Mushroom and Pappardelle Soup with Gremolata

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

Ingredients: 

Ingredient Set Name: 

Soup

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
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4 oz. cremini mushrooms, sliced ¼-inch thick (2 cups)
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1 large onion, diced (1 ½ cups)
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¾ tsp. dried Italian seasoning
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7 cups low-sodium vegetable broth
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4 oz. pappardelle noodles
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1 ½ cups green beans, cut into 1-inch pieces
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⅓ cup mascarpone cheese

Ingredient Set Name: 

Gremolata

Ingredients: 

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¼ cup fresh Italian parsley
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1 clove garlic, peeled
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2 tsp. grated lemon zest

Instructions: 

1. To make Soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

4. Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Nutrition Information: 

Calories: 
216
Protein: 
5 g
Total Fat: 
11 g
Saturated Fat: 
4 g
Carbohydrates: 
25 g
Cholesterol: 
17 mg
Sodium: 
185 mg
Fiber: 
4 g
Sugar: 
6 g
Yield: 
Serves 6

Comments on this Recipe

What could substitute mascarpone with to make this vegan?

This soup needed a huge dose of something, I found it to be more than bland. I would try this again with regular vegetable broth, maybe adding salt, garlic and using smaller noodles that don't soak up all of the broth the day after cooking!

I made this for dinner last night, it was wonderful! Even my 7 and 3 year old asked for seconds. The only change I made was I substitued campanelle pasta for the pappardelle (campanelle is smaller and a lot easier for the kids to eat, it's a fun pasta, too) I used about half a bag; which ended up being more than the 4 oz the recipe called for. Added some salt - BIG hit! I will be making this one again!

My mother-in-law and I made this mushroom soup for dinner last night, and it is soooo flavorful! We all had 2nd helpings. We did not add any salt :-) It was a big hit at our house, as well! I will be maki g this again.

I made this soup this week (along with my meat-eating boyfriend) and we both loved it. I also used a different pasta (orecchiette) because I could not find pre-made pappardelle. I would make this again :)

I made this one for friends last night and it was a hit! The mascarpone was very expensive ($7 for a small tub) and next time I would consider using sour cream instead. I think the soup would be just as delicious without the cream if you want to make it vegan.

Is the pappardelle already cooked when you put it in the soup?

Pappardelle is NOT already cooked when you add it to the soup. It cooks in the hot broth while simmering. Otherwise you will have very mushy, overcooked noodles.

I also used a different noodle because I couldn't find pappardelle. I also skipped the mascarpone because my boyfriend doesn't like creamy type soups. And... this was by far the best soup I've ever made! The lemon zest on top is the perfect touch. If only I could have this for dinner every night... Highly recommended!

I made this soup tonight but felt like it was missing something. I didn't make the Gremolata garnish and was wondering if those of you who made the soup and raved about it did. Maybe the soup feels like it's missing flavor without the garnish?

Great recipe. I used 3 types of mushrooms, added chopped asparagus, and replaced the recipe pasta with parsley-garlic ribbon pasta.

This recipe was out of this world! I made my own pappardelle noodles, which I think kicked up the texture and taste a notch. Nothing beats fresh noodles. The gremolata is absolutely necessary to complete the flavors of this soup. It's a perfect combination of tart, creamy, warm and savory. I froze half of it and it reheated it to great results. I believe the mascarpone is very necessary for the creaminess, but I think it could be easily substituted with tofuti sour cream to make it vegan.

I gave this recipe 3 stars out of 4. The soup is light but full of interesting flavors. I couldn't find pappardelle noodles in my GIANT supermarket so I used egg noodles instead. Since I like mushrooms I used 8 oz. of cremini instead of the recommend 4oz. Also, instead of serving the gremolata on top of the soup, I just mixed it into the soup at the end.

Great recipe - super easy to make. I wasn't able to find pappardelle noodles so used spinach ribbon pasta instead - still good. Otherwise followed it to the T. It had leftovers for lunch today & it was still delicious!

Loved this recipe! It was sooo good. We added leftover chickpeas and it was awesome! We also didn't do the gremolata topping, but added parsley and a little lemon to the soup directly. So good!

Delicious! I followed the recipe exactly but be sure to season with salt and pepper.

I substituted wide egg noodles and portabella mushrooms instead. What a fantastic, EASY recipe! Yes, the gremolata adds much to the flavor -- you need it.

This soup is amazing. My family absolutely loves this. After trying the soup with and without gremolata, we decided it was better without. We add twice the green beans to make it a little heartier.

SO GOOD! The only change I made was throwing some edamame in. I loved the gremolata, what a treat.

Carole, since mascarpone is a somewhat sweet, soft almost creamy cream cheese - I suggest using vegan cream cheeze in this.

This no-salt soup recipe was extremely easy to make and delicious. I have never used pappardelle noodles and didn't know to break up the nests, so it was messy to serve. Live and learn - because I will make this again soon for friends. I substituted baby portabella mushrooms for a meatier flavor and will be looking for ways to deploy the gremolata in other dishes - that was a hit.

SO good! I substituted cream cheese for the marscarpone, and fresh basil, oregano, and cilantro (about 2-3 T fresh) instead of the dried herbs. GREAT way to use all of the fresh from the garden green beans!

This is delicious! My 13 year old is a vegetarian and we are trying new things. She loved it and doesn't even like mushrooms! Yummy!

Do you have a suggestion to replace the mascarpone to make this soup vegan?

This looks delicious...I wonder if vegan cream cheese could be substituted for the Marscarpone to make the soup vegan? I bet asaparagus would be good in addition to/instead of the green beens.

This soup was so good! I used asparagus instead of green beans, because that is what I had at home. Delicious!

This soup was amazing. I added kale and corn to mine.

Great soup. I also did a vegan version, not as good, it was lacking the richness of the real cheese. The vegan cheese I use curdled up and it looked like melted plastic (but then I'm not into fake cheese) but I still enjoyed it.

Fantastic, savory soup! Substituted fresh linguine for the pappardelle noodles. Added cannellini beans for protein. Will make again and again. Loved it.

This is awesome! Who doesn't love pasta and shrooms together???

This soup is fantastic! I read all of the above comments to make substitutions since our local store was out of Pappardelle and cremini mushrooms, using egg noodles and portabella instead. I added kale and did use the Gremolata, which was wonderful, so flavorful! I will make this again with the addition of cannelini beans, a bit more onion, and may also try cashew cheese instead of the mascarpone to see how that works out.

***

Yummy

It can be tricky elcspialey realising that for long term you need to keep those unhealthy treats down to a few times a week and eat lots of fruit, vegetables, wholegrains and fish. But if you can change your habits, step by step then eventually you will be able to eat healthily, keep your weight down and not even think about it well that is my ideal dream anyway!

I have made this soup a couple of times... it has become a family favorite! I have had great luck with a homemade cashew truffle 'goat' cheese... takes some time to make the cheese, but it really adds a lot to this soup if you need it to be dairy free. Found that Trader Joe's Lemon Pepper Pappardelle is a great addition as well if you can find them.