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.
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.
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.
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.
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.
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!
- Cream Cheese Pasta Sauce
- Beef Pasta with Bell Pepper and Mushroom using Jarred Sauce
- Creamy Tomato Shrimp Pasta
- Macaroni Salad with Condensed Milk
- Creamy Garlic Pasta with Bacon and Mushroom
- Cheesy Baked Macaroni with Meat Sauce
- Sardines Pasta
- Filipino Spaghetti
Easy Mushroom Pasta Sauce (made of canned soup)
Ingredients
- 1 tbsp butter (or oil)
- 300 grams /.5 lbs chicken breast (sliced into pieces (see notes))
- 1/2 tsp dried parsley
- 1/4 tsp dried herbs (i used Italian seasoning (see notes))
- 1/2 tsp garlic powder
- 1 can / 10.5 oz canned mushroom soup
- 3/4 cup evaporated milk
- 3/4 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 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.
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