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.
Soup
  • 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
Gremolata
  • 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

Yummy

Sandra - 2014-03-19 04:12:03

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Jamie - 2014-01-24 18:47:30

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.

Kim - 2013-11-18 03:21:38

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

Sharon Coates - 2013-09-03 13:06:36

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