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Easy Mushroom Pasta Sauce (made of canned soup)

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.

White Pasta Sauce Recipe

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  

Make a delicious mushroom pasta sauce out of a canned soup

These simple ingredients can transform a simple canned soup to 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

A few tips when making pasta sauce out of a canned soup

  • 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 perfect additions for 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 tsp dried herbs equals 1 tbsp 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

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.

Add more pasta recipes to your menu!

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.
Print Pin
Servings: 2 -4
Author: Mella
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

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 1/4 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 685 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 147mg49%
Sodium 1410mg61%
Potassium 1104mg32%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 11g12%
Protein 54g108%
Vitamin A 452IU9%
Vitamin C 4mg5%
Calcium 275mg28%
Iron 4mg22%
* 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!

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