nutritional information

Per 1 1/3-cup:

  • 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

Mushroom and Pappardelle Soup with Gremolata

Mushroom and Pappardelle Soup with Gremolata

Serves 6

30 minutes or fewer

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.
  • 2 Tbs. olive oil
  • 4 oz. cremini mushrooms, sliced ¼-inch thick (2 cups)
  • 1 large onion, diced (1 ½ cups)
  • ¾ tsp. dried Italian seasoning
  • 7 cups low-sodium vegetable broth
  • 4 oz. pappardelle noodles
  • 1 ½ cups green beans, cut into 1-inch pieces
  • ⅓ cup mascarpone cheese
  • ¼ cup fresh Italian parsley
  • 1 clove garlic, peeled
  • 2 tsp. grated lemon zest

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.

January/February 2012 p.30

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comments

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

Laura Ryner - 2013-03-02 20:35:32

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.

Bob - 2013-01-18 12:21:01

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

Christine - 2013-01-13 00:29:56

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

benedetta - 2013-01-11 13:24:38

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.

Deena O'Daniel - 2013-01-09 14:58:47

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

Virginia Willard - 2013-01-08 16:19:47

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!

Phoebe Anderson - 2013-01-05 22:46:40

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!

Lily - 2012-06-19 22:54:08

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.

Peter - 2012-04-27 14:20:40

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

Laurie Rice - 2012-04-24 15:50:16

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

Hilary Atkin - 2012-04-17 01:33:25

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.

Brad - 2012-03-21 20:33:45

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.

Molly - 2012-02-14 00:25:57

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

Priya - 2012-02-06 20:15:44

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!

Megan M - 2012-02-01 12:17:17