Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Main Dish

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.

Servings
6

Ingredients

Soup

  • 2 Tbs. olive oil
  • 4 oz. cremini mushrooms, sliced 1/4-inch thick (2 cups)
  • 1 large onion, diced (1 1/2 cups)
  • 3/4 tsp. dried Italian seasoning
  • 7 cups low-sodium vegetable broth
  • 4 oz. pappardelle noodles
  • 1 1/2 cups green beans, cut into 1-inch pieces
  • 1/3 cup mascarpone cheese

Gremolata

  • 1/4 cup fresh Italian parsley
  • 1 clove garlic, peeled
  • 2 tsp. grated lemon zest

Preparation

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
  • Carbohydrate Content 25 g
  • Cholesterol Content 17 mg
  • Fat Content 11 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 4 g
  • Sodium Content 185 mg
  • Sugar Content 6 g