Creamy Tomato Mushroom Pasta

4 from 1 vote

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Cream of mushroom soup is the base for the sauce in this creamy tomato mushroom pasta with diced tomatoes and kale. It is total comfort food.

This post is sponsored by Campbell’s® and Yummly.

Creamy Tomato Mushroom Pasta

Lately, I have been craving comfort in all forms.

That includes embracing leisurewear by donning soft sweatpants and cozy socks every chance I get and being in the habit of wearing a knit hat indoors.

I’ve been searching online for the perfect oversized armchair, one that feels like it’s hugging you when you’re all snuggled up in it.

Also, my heating pad has been switched on more than ever, and it’s not for aches and pains. It’s for the warmth.

Creamy Tomato Mushroom Pasta

No surprise, the same can be said for my food choices.

I love anything that can be eaten in a bowl. It’s even better if it involves carbs.

Pasta is my perfect version of consumable comfort.

Not only are noodles infinitely customizable, but they are also approachable and usually super easy to make.

That gives me more time to search for my dream comfy lounge chair, so I can work on finding just the right match.

Tomato mushroom pasta in a skillet

At our house, any and every tomato pasta is sure to be a hit.

But I like doing different variations depending on the season and everyone’s mood.

I have partnered with my friends at Campbell’s® and Yummly to share this creamy tomato mushroom pasta, which is currently on our regular cold weather rotation.

Depending how you serve it, this pasta works for a weeknight meal or a weekend dinner.

Creamy Tomato Mushroom Pasta

How To Make Creamy Mushroom Tomato Pasta

Campbell’s® Cream of Mushroom Soup joins forces with canned tomatoes as the base for this sauce.

By incorporating soup in the recipe, you’re already starting with lots of flavor.

I use Campbell’s® 25% Less Sodium Cream of Mushroom Soup. You can also try Campbell’s® Healthy Request® or the tried & true favorite—Cream of Mushroom Soup.

Creamy Tomato Mushroom Pasta

First, I sauté chopped onions in olive oil until they turn soft. Then I add minced garlic. In less than a minute, it’s fragrant.

That is the signal to add cream of mushroom soup, canned diced tomatoes, a cup of water, red pepper flakes, salt and pepper.

I stir the mixture together in the pan, kick up the heat a little, bring the sauce to a boil and reduce the heat to start a gentle bubbling simmer.

Creamy tomato mushroom sauce in a skillet

A Multi-Tasking Recipe

When I make the sauce on one burner, I have a large pot of salted boiling water on another to cook the pasta.

Once the sauce is simmering, I pour the dried pasta into the water.

The sauce starts a light pink color. By the time the pasta is al dente and I stir it into the sauce, it has turned a beautiful orangey red. 

Corkscrew shapes like rotini and fusilli hold onto the creamy tomato sauce, so that’s why they are my first choice.

Creamy Tomato Mushroom Pasta

Because I can’t resist the opportunity to add greens, I scoot the creamy tomato mushroom pasta off the heat and stir in chopped kale at the end of cooking.

The kale will wilt slightly. I don’t add it sooner because I like it to still have some bite.

Finally, I sprinkle the pasta with shaved Parmesan and chopped parsley.

I serve the pasta with a mixed greens salad and crusty bread—garlic bread if I am feeling ambitious.  

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Creamy Tomato Mushroom Pasta

4 from 1 vote
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Cream of mushroom soup is the base for the sauce in this creamy tomato mushroom pasta with diced tomatoes and kale. It is total comfort food.


  • 1 tablespoon olive oil
  • 1 small white onion roughly chopped
  • 2 garlic cloves minced
  • 1-10.5 oz. can Campbell’s® Cream of Mushroom Soup
  • 1-28 oz. can diced tomatoes
  • 1 cup water
  • Pinch of red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 8 ounces rotini or fusilli pasta
  • 1 cup chopped curly kale
  • Shaved Parmesan and chopped parsley for serving


  • Heat the olive oil over medium high heat in a large skillet or sauté pan. Add the onions and continue cooking for 5-7 minutes until they start to soften. Add the mince garlic and cook for 30 seconds, letting the garlic turn fragrant.
  • Stir in Campbell’s® Cream of Mushroom Soup, diced tomatoes, water, red pepper flakes salt and pepper. Increase the heat and bring the sauce to a boil. Reduce the heat to simmer for 15-20 minutes until thickened.
  • While the sauce is simmering cook the pasta until al dente according to package instructions. Stir the pasta into the sauce coating the noodles. Remove the skillet from the heat and fold in the chopped kale.
  • Top the pasta with Parmesan and parsley. Season with black pepper before serving.


You can time the pasta to be ready at the same time as the sauce, so then you can transfer the pasta directly to the sauce.


Calories: 266kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 199mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1684IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta & Noodles
Cuisine: Italian
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Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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4 from 1 vote

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Recipe Rating


  1. 4 stars
    I love this recipe the sauce Tates amazing. I was just wondering where does it say kale in the ingredients list?