Tomato Soup Pasta
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.
A genius 20 minute pasta using creamy tomato soup as the sauce for the coziest and most kid approved weeknight dinner.
Nutrition per serving
Ingredients
Base
Sauce
Dairy
Spices
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.