Cacio e Pepe Noodle Soup

Servings: 6
Prep: 10 mins
Cook Time: 25 mins

This simple but satisfying “cheese” and “pepper” soup is loaded with No Yolks® Broad for a tasty variation of an Italian classic pasta dish.

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Ingredients

8 oz.	No Yolks® Broad
2 Tbsp	olive oil
1 head	rapini, trimmed and chopped
1/2 lb	mushrooms, sliced
2 cloves	garlic, minced
1/2 tsp	salt
6 cup	reduced sodium vegetable broth
1/2 cup	35% heavy cream
1 cup	Pecorino Romano cheese, grated and divided
2 tsp	freshly cracked black pepper

Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook rapini, mushrooms, garlic and salt for 5 to 8 minutes or until mushrooms start to brown and rapini starts to soften.
Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Stir in pasta and cook for 10 minutes or until pasta is tender.
Stir in cream; bring back to a simmer. Remove from heat. Stir in 3/4 cup cheese and black pepper. Serve with sprinkle of remaining cheese.