How to Make the Perfect Tomato Soup Pasta
American · Easy · 20 min · 4 servings
Creamy canned tomato soup transforms into a velvety pasta sauce in minutes, creating a dish that tastes like childhood nostalgia in every bite. It is the quickest hack for a cozy dinner kids will ask for again and again.
Why this recipe works
This Tomato Soup Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 350 g shell pasta or small pasta of choice
- 400 ml condensed tomato soup
- 150 ml whole milk
- 80 g shredded mozzarella cheese
- 1 tsp dried basil
- 20 g butter
Step by step instructions
Step 1: Cook the Pasta
Cook shell pasta in a large pot of heavily salted boiling water according to package directions until just al dente. Reserve half a cup of pasta water and drain.
Step 2: Heat the Sauce
In a large saucepan combine condensed tomato soup, milk, butter, and dried basil over medium heat. Stir constantly for about 4 minutes until the sauce is smooth and gently bubbling.
Step 3: Add the Pasta
Add the drained pasta shells directly into the tomato soup sauce and stir well to coat every piece. Add splashes of reserved pasta water if the sauce is too thick.
Step 4: Melt the Cheese and Serve
Stir in shredded mozzarella and cook for 1 more minute until the cheese melts into the sauce and it becomes glossy and extra creamy. Serve immediately in warm bowls.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- condensed tomato soup → tomato passata with a splash of cream
- shell pasta → ditalini or elbow macaroni
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using the tomato soup straight from the can without diluting it which makes the sauce too thick and intensely salty
- Adding the mozzarella over high heat which makes it stringy and clumped rather than smoothly melted into the sauce
Nutrition facts
Per serving: 360 calories, 12g protein, 58g carbs, 9g fat, 3g fiber.
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