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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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.

Chris - 2014-12-17 03:33:11

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!

Gaby - 2014-07-26 11:47:23


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


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