• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Riverten Kitchen
menu icon
go to homepage
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BAKE GOODS
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BAKE GOODS
  • SUBSCRIBE
×

Home > Ingredient > Pasta

Easy Mushroom Pasta Sauce using canned soup

Published: Apr 1, 2020 • Updated: Mar 2, 2022 by: Mella • 10 Comments

635 shares

Learn how to make a delicious and extraordinary pasta sauce out of the canned mushroom soup. This recipe makes a quick, rich, and comforting meal perfect for lunch or dinner. You don't need much, just staple pantry items and good ol' tin soup.

JUMP TO RECIPE
White Pasta Sauce Recipe

Easy Mushroom Pasta Sauce

Hello! The past few weeks (2 months for me) have rather been tense and full of anxiety huh? So much has changed in an instant and we still don't know how or when this is going to end.

I hope and wish (if it's not too much to ask) that "this too shall pass" with everyone healthy and unafraid.

White Pasta sauce ingredients

What you need

These simple ingredients can transform a simple canned soup into a delicious pasta sauce: 

  • Canned Mushroom Soup - I used Campbell's Wild mushroom soup. Note: This is not a sponsored post.
  • Evaporated Milk - this makes the soup even creamier and tastier. You can also use fresh milk if available.
  • Dried Herbs - more on this later
  • Garlic Powder - super convenient to use. No chopping needed.
  • Butter - or any vegetable oil. Skip if you won't be using any meat 
  • Choice of meat - totally optional but use whatever you have–chicken breast, bacon, frozen shrimp, and ham.
Chicken White Pasta Sauce recipe

Cooking Tips

  • Since the canned soups are full-flavored, you will need a little to no salt when using it for pasta sauce. I recommend seasoning your choice of meat first, for example, chicken or shrimp. Let the sauce simmer, taste before deciding to season with more salt.
  • Add pasta water a little at a time to loosen the sauce and balance the salt of the canned soup.
  • The sauce can become too thick as it cooks. Stir often to prevent it from sticking to the pan.
White Pasta Sauce Recipe

What kind of dried-herbs blend can I use for pasta sauce?

These mixtures of dried herbs are perfect additions to any red or white pasta sauce.

  • Italian Seasoning
  • Herbes de Provence
  • Dried Parsley
  • Dried Basil
  • Anything that says pasta seasoning on the label.

Note that a little goes a long way– 1 teaspoon dried herbs equals 1 tablespoon fresh. So use sparingly.

Vegetable add-ins

You can add fresh or frozen broccoli or peas if available. Saute until partially cooked before adding the canned soup and milk. This also goes for fresh vegetables like asparagus and mushrooms.

If using shrimp (fresh or frozen)

Stir-fry in butter for 1 to 2 minutes until no longer pink. Remove from the pan and set aside.  Add it back together with the pasta, after the sauce has simmered.

Can I make this without any meat (vegetarian)?

Yes, definitely! Add frozen or fresh vegetables to add some texture.

White Pasta Sauce Pantry Basic items

Yes, definitely! Add frozen or fresh vegetables to add some texture.

Meal planning with limited ingredients has definitely been challenging for most of us. And so I hope that this simple recipe that I prepared can help in its small little way.

More Mushroom Recipes...

  1. Salisbury Steak with Homemade Mushroom Gravy
  2. Chunky Mushroom and Celery Soup
  3. Instant Pot Pork Chops with Mushroom Soup Gravy
  4. Creamy Garlic Pasta with Bacon and Mushroom
  5. Pan-Fried Chicken with Mushroom Gravy

More Pasta Recipes...

  1. Cream Cheese Pasta Sauce
  2. Macaroni Salad with Condensed Milk
  3. Creamy Garlic Pasta with Bacon and Mushroom
  4. Cheesy Baked Macaroni with Meat Sauce
  5. Sardines Pasta
  6. Filipino Spaghetti
     
White Pasta Sauce Recipe

Easy Mushroom Pasta Sauce (made of canned soup)

Delicious and extraordinary white pasta sauce made of canned mushroom soup. This recipe makes a quick and comforting dish perfect for lunch or dinner. You don’t need much, just staple pantry items and good ol’ canned soup.
prep 5 mins
cook 20 mins
4.5 from 8 votes
author: Mella
Servings 4
tap to scale
Print
Rate this Recipe
Prevent your screen from going dark

Ingredients
 

  • 1 tablespoon butter (or oil)
  • 300 grams /.5 lbs chicken breast (sliced into pieces (see notes))
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried herbs (i used Italian seasoning (see notes))
  • ½ teaspoon garlic powder
  • 1 can / 10.5 oz canned mushroom soup
  • ¾ cup evaporated milk
  • ¾ cup hot pasta water (add more if needed)
  • 300 grams cooked pasta (al dente)
  • salt and pepper (to taste)

Instructions

  • Melt butter in a pan over medium heat. Add chicken. Season with garlic powder, dried herbs, salt, and pepper. Cook until no longer pink and cooked through.
  • Pour canned soup and evaporated milk. Simmer for 2 to 3 minutes. Stir to prevent from sticking to the pan.
  • Add cooked pasta. Toss everything to combine. Add the hot pasta water in ¼ cup increments to loosen the sauce.
  • Taste and season with black pepper or salt if necessary. Sprinkle with dried parsley. Transfer to a plate and serve immediately.

Recipe Notes and Tips:

  • Choice of meat – totally optional but use whatever you have–chicken breast, bacon, frozen shrimp and ham.
  • Recommended dried-herbs for pasta sauce: Italian seasoning, herbes de provence, dried parsley, dried basil, dried oregano and anything that says pasta seasoning on the label.
  • Evaporated Milk - can be substituted with fresh milk or half and half, if available.
  • Butter – or any vegetable oil. Skip if you won’t be using any meat.
  • Vegetable add-ins (optional): You can add fresh or frozen broccoli or peas if available. Saute until partially cooked before adding the canned soup and milk. This also goes for fresh vegetables like asparagus and mushrooms.
  • If using shrimp (fresh or frozen) - Stir-fry in butter for 1 to 2 minutes until no longer pink. Remove from the pan and set aside.  Add it back together with the pasta, after the sauce has simmered.
  • Shelf life and storage: Store leftovers in an airtight container in the fridge within 1 hour of cooking. It should be good for 3 days in the fridge.
  • Make it vegetarian: Skip the meat and replace it with frozen or fresh vegetables.
Course : Main Course
Keyword : campbell soup recipe, white pasta sauce recipe
Nutrition Facts
Easy Mushroom Pasta Sauce (made of canned soup)
Amount per Serving
Calories
342
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
73
mg
24
%
Sodium
 
705
mg
31
%
Potassium
 
558
mg
16
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
27
g
54
%
Vitamin A
 
227
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
140
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Related posts...

  • One Pot Beef Pasta with Hot Dog
  • Baked Spaghetti with Cream Cheese
  • Creamy Ham and Cheese Pasta
  • How to Cook Filipino Style Spaghetti Sauce
« Red Velvet Cupcakes (with beet root powder)
One Bowl Sour Cream Banana Bread »

Reader Interactions

Comments

  1. Teri Ranfone says

    May 28, 2022 at 2:59 pm

    5 stars
    This is a warm tasty meal that can be made with minimal effort, top it with a bit of parmigiana and you are good to go. Thanks for the tasty recipe! TR

    Reply
  2. Keith Oliver says

    April 19, 2022 at 9:07 pm

    4 stars
    I love this simple recipe which can be easily adjusted to suit preference and pocket.

    Reply
    • Mella says

      April 20, 2022 at 1:26 am

      Glad you enjoyed it!
      - Mella

      Reply
« Older Comments

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

HELLO!

My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!.

Reader's Favorites

  • Easy Mushroom Pasta Sauce using canned soup
  • Super Soft Ensaymada Bread Rolls
  • Soft and Buttery Pandesal (stays soft even the next day!)
  • Beef Caldereta (Kaldereta)
  • Easy Pork Belly Sisig
  • Pork Humba (Meltingly tender Pork!)
  • Soft Spanish Bread
  • Lechon Pork Belly with Crispy Crackling

Latest Posts

  • Garlic Egg Fried Rice (Sinangag)
  • Chinese Style Braised Beef (Beef Pares)
  • Crispy Air Fryer Frozen Spring Rolls
  • Korean Dumpling Sauce (sweet and tangy)
  • Air Fryer Frozen Dumplings
  • Soy Garlic Crispy Chicken Wings (Bonchon Chicken)

Footer

Search for a recipe

Copyright © 2022 Riverten Kitchen on the Cravings Pro Theme