Learn how to make a delicious and extraordinary pasta sauce from canned mushroom soup and staple pantry ingredients. This recipe makes a quick, rich, and comforting meal perfect for lunch or dinner.
Easy Mushroom Soup Pasta Sauce
This is my go-to pasta sauce recipe whenever I need something quick and easy. You can make it in less than 20 minutes with minimal preparation. Make it with meat or without meat, and add vegetables to make it healthy-ish. The possibilities are endless with this good ol' tin soup.
What you need
These simple ingredients can transform a simple canned soup into a delicious pasta sauce:
- Canned Cream of Mushroom Soup - Use your favorite brand. I used Campbell's Wild mushroom soup.
- Evaporated Milk - This makes the soup even creamier and tastier. You can also use fresh milk if preferred.
- Dried Herbs - more on this later.
- Garlic Powder - super convenient to use. No chopping is needed. Substitute with freshly chopped garlic if not available.
- Butter - or any vegetable oil like canola or olive oil.
- Pasta water - don't throw away that pasta water. Use it to loosen the consistency of the sauce.
How to Make Mushroom Soup Pasta Sauce
And here's how I make it!
- Season the chicken (or shrimp) as it cooks to make it flavorful.
- You will need a little to no salt since the canned soups are already full-flavored. I recommend seasoning your choice of meat first, for example, chicken or shrimp. Let the sauce simmer, and taste before deciding to season with more salt.
- Simmer the sauce over medium heat. Using high heat may cause the milk to curdle.
- Add pasta water a little at a time to loosen the sauce and balance the salt of the canned soup.
- Stir often to prevent it from sticking to the pan. The sauce can become too thick as it cooks.
What meat can you use?
Chicken breast or thighs, shrimp, bacon, ham, and even a can of tuna go well with this pasta sauce.
Here are my tips on how to cook and prepare them:
- Chicken - Slice into thin bite-size pieces for quick cooking time.
- Shrimp - Stir-fry in butter for 1 to 2 minutes until no longer pink. Remove from the pan and set aside. To get a soft and tender texture, do not overcook the shrimp. If using frozen shrimp, thaw before using.
- Bacon - I would use this as a crunchy topping. To prepare: chop the bacon into small dice, add a tablespoon of the olive oil to a frying pan then cook over medium-high until crispy.
- Tuna - Use tuna in water or in brine. Cook in a warm pan with a tablespoon of oil then pour the canned mushroom soup.
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.
You can add fresh or frozen broccoli, peas, and fresh mushrooms. Saute until partially cooked before adding the canned soup and milk. This also goes for fresh vegetables like asparagus and mushrooms.
Can I make this without any meat (vegetarian)?
Yes, definitely! Add frozen or fresh vegetables to add some texture.
Watch how to make it
Love mushrooms? Try these next
- Salisbury Steak with Homemade Mushroom Gravy
- Chunky Mushroom and Celery Soup
- Instant Pot Pork Chops with Mushroom Soup Gravy
- Pan-Fried Chicken with Mushroom Gravy
More Pasta Recipes
- Baked Spaghetti with Cream Cheese
Easy Chicken Spaghetti Recipe (No Bake)
- Cream Cheese Pasta Sauce
- Creamy Garlic Pasta with Bacon and Mushroom
- Cheesy Baked Macaroni with Meat Sauce
- Sardines Pasta
Cream of Mushroom Soup Pasta Sauce
- 1 tablespoon butter (or oil)
- 10 oz chicken breast (sliced into pieces (note 1))
- ½ teaspoon dried parsley
- ¼ teaspoon dried herbs (i used Italian seasoning (note 2))
- ½ teaspoon garlic powder (or chopped fresh garlic)
- 1 can / 10.5 oz canned mushroom soup
- ¾ cup evaporated milk
- ¼ cup hot pasta water (add more if needed)
- 10 oz pasta (cook, al dente)
- salt and pepper (to taste)
- 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, tuna, 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.
Updated photos in July 2022. Same great recipe!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.