Cream of Mushroom Soup Pasta Sauce

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: 

How to Make Mushroom Soup Pasta Sauce

And here's how I make it!

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.

Vegetable add-ins

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

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

More Pasta Recipes

1. Cream Cheese Pasta Sauce
2. Creamy Garlic Pasta with Bacon and Mushroom
3. Cheesy Baked Macaroni with Meat Sauce
4. Sardines Pasta

Complete Recipe

Cream of Mushroom Soup Pasta Sauce

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

4.6 from 9 votes

author: Mella

Servings 4 servings

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Ingredients

 

1x2x3x

• ▢ 1 tablespoon butter (or oil)
• ▢ 300 grams /.5 lbs 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)
• ▢ 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:

1. Choice of meat – totally optional but use whatever you have–chicken breast, bacon, frozen shrimp, tuna, and ham.
2. 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.
3. Evaporated Milk - can be substituted with fresh milk or half and half, if available.
4. Butter – or any vegetable oil. Skip if you won’t be using any meat.
5. 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.
6. 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.
7. 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.
8. Make it vegetarian: Skip the meat and replace it with frozen or fresh vegetables.

Jump to Video

Course : Main Course

Cuisine : American

Keyword : campbell soup recipe, white pasta sauce recipe

Nutrition Facts

Cream of Mushroom Soup Pasta Sauce

Amount per Serving

Calories

343

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

73

mg

24

%

Sodium

 

703

mg

31

%

Potassium

 

560

mg

16

%

Carbohydrates

 

32

g

11

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

27

g

54

%

Vitamin A

 

229

IU

5

%

Vitamin C

 

2

mg

2

%

Calcium

 

142

mg

14

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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Updated photos in July 2022. Same great recipe!