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.
Notes
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.