10 Delicious Recipes Using Canned Soup

Canned soup isn’t just for a quick lunch anymore; it can be the secret ingredient in many tasty dishes! From casseroles to stews, these versatile soups can elevate your meals with minimal effort. Check out these easy recipes that turn basic canned soup into hearty, delicious dinners!

Creamy Tomato Basil Pasta Bake

This creamy tomato basil pasta bake is a comforting dish that showcases the delightful fusion of flavors. The cheesy, bubbly top layer melts beautifully over pasta, creating a dish that’s hard to resist. Fresh basil leaves add a pop of color and a hint of freshness, making it look and taste fantastic.

Using canned soup as a base makes this recipe quick and easy. It cuts down on prep time without sacrificing flavor. This dish is perfect for busy weeknights or family gatherings. Everyone will love digging into this hearty, delicious bake!

Ingredients

• 8 ounces pasta (your choice)
• 1 can (10.5 ounces) creamy tomato soup
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large bowl, mix the creamy tomato soup, milk, garlic powder, onion powder, salt, and pepper.
4. Combine the cooked pasta with the soup mixture in a baking dish. Stir until well coated.
5. Top with shredded mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh basil leaves before serving.

Beefy Noodle Casserole

Beefy noodle casserole is a warm and filling dish that brings comfort to any table. The layers of tender noodles and hearty beef create a satisfying meal that everyone will love. Topping it off with a crunchy breadcrumb layer adds texture and flavor. This dish is perfect for busy weeknights or gatherings with family and friends.

Using canned soup makes preparation quick and easy. It adds creaminess and rich flavor without the need for complicated steps. This is a go-to recipe that fits perfectly into the category of recipes using canned soup.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 can cream of mushroom soup
• 1 can diced tomatoes
• 3 cups egg noodles, cooked
• 1 cup shredded cheese (optional)
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is soft.
3. Stir in the cream of mushroom soup and diced tomatoes. Season with salt and pepper. Mix well.
4. In a large baking dish, combine the cooked noodles with the beef mixture. Mix thoroughly to ensure the noodles are well coated.
5. If using, sprinkle shredded cheese on top, then add the breadcrumbs evenly across the surface.
6. Bake for 25-30 minutes, or until the top is golden brown and crispy.

Broccoli Cheddar Soup Bread Bowl

Picture a warm, inviting bowl of broccoli cheddar soup nestled in a freshly baked bread bowl. The creamy green soup, rich with cheesy goodness, is topped with vibrant orange cheddar cheese and a sprinkle of parsley. It’s not just a meal; it’s comfort in a bowl!

This recipe is a fantastic example of how you can elevate simple recipes using canned soup. By using a can of broccoli cheddar soup as the base, you can create a hearty dish that’s perfect for lunch or dinner. The bread bowl adds a fun twist and makes cleanup a breeze—just eat the bowl when you’re done!

Whether you’re serving it at a cozy gathering or enjoying it solo, this bread bowl is sure to impress. Let’s get to the delicious part—here’s a quick recipe for you.

Ingredients

• 1 can (10.5 oz) broccoli cheddar soup
• 1 cup milk
• 4 bread bowls (store-bought or homemade)
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish

Instructions

1. Heat the Soup: In a medium saucepan, combine the canned broccoli cheddar soup and milk. Stir over medium heat until warmed through.
2. Prepare the Bread Bowls: While the soup is heating, cut the tops off the bread bowls and hollow out the insides, leaving enough bread to hold the soup.
3. Fill the Bowls: Once the soup is hot, carefully ladle it into each bread bowl.
4. Add Cheese: Top each filled bread bowl with shredded cheddar cheese.
5. Garnish: Sprinkle with fresh parsley for a pop of color and flavor.
6. Serve: Enjoy immediately, dipping the bread as you go!

Chicken and Rice Casserole

This Chicken and Rice Casserole is a go-to dish for any busy night. The image shows tender chicken pieces nestled atop fluffy rice, all baked to perfection. It’s topped with fresh herbs and green onions, adding a vibrant touch.

Using canned soup in this recipe makes it super easy to throw together. Just mix everything in a baking dish, pop it in the oven, and let the magic happen. You’ll have a comforting meal ready in no time.

This dish is perfect for families or anyone craving something hearty and delicious. Pair it with a simple salad for a complete meal!

Ingredients

• 4 cups cooked rice
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 pound chicken breasts, skinless and boneless
• 1 cup shredded cheese (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley and green onions for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the cooked rice, cream of chicken soup, and chicken broth until well combined. Season with garlic powder, salt, and pepper.
3. Spread the rice mixture evenly in a baking dish. Place the chicken breasts on top, and season them with more salt and pepper.
4. If using, sprinkle cheese over the chicken.
5. Bake for 45 minutes to an hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Garnish with chopped parsley and green onions before serving.

Southwest Chicken Tortilla Soup

Southwest Chicken Tortilla Soup is a comforting dish that brings warmth and flavor to any meal. This vibrant soup features shredded chicken, black beans, corn, and zesty spices, all simmered together in a savory broth. The toppings, like avocado, tortilla strips, and fresh cilantro, add a nice crunch and freshness that makes each bite delightful.

If you have a can of soup in your pantry, you can whip up this easy recipe in no time. Recipes using canned soup can be simple yet satisfying, and this tortilla soup is a perfect example. The canned soup serves as a flavorful base, allowing you to build layers of taste without a lot of fuss.

Ingredients

• 1 can chicken broth
• 1 can diced tomatoes with green chilies
• 2 cups cooked shredded chicken
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla strips for garnish
• Sliced avocado for garnish
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a large pot, combine the chicken broth and diced tomatoes. Bring to a boil over medium heat.
2. Add in the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper. Stir well.
3. Reduce heat and let the soup simmer for about 15 minutes to let the flavors meld.
4. Serve the soup hot, garnished with tortilla strips, avocado slices, fresh cilantro, and a wedge of lime on the side.

Vegetable Chowder with Cheddar

Vegetable chowder with cheddar is a comforting and hearty dish that brings together a variety of fresh vegetables and rich flavors. The vibrant mix of carrots, celery, and potatoes creates a colorful bowl of goodness. Topped with shredded cheddar cheese and crunchy croutons, this chowder is sure to satisfy your cravings.

Canned soup can be a great base for this recipe, allowing you to whip up a warm meal in no time. The creamy texture blends perfectly with the veggies, and the cheese adds a deliciously rich finish. This dish is perfect for chilly days or whenever you need something cozy.

Let’s dive into the ingredients and instructions for this delightful creation!

Ingredients

• 1 can cream of potato soup
• 2 cups vegetable broth
• 1 cup carrots, diced
• 1 cup celery, sliced
• 1 cup red potatoes, cubed
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup croutons

Instructions

1. In a large pot, combine the cream of potato soup and vegetable broth. Stir until smooth.
2. Add the diced carrots, sliced celery, and cubed potatoes to the pot. Season with thyme, salt, and pepper.
3. Bring the mixture to a simmer over medium heat. Cook for about 15-20 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, stir in the shredded cheddar cheese until melted and well combined.
5. Serve the chowder hot, topped with croutons for added crunch.

Minestrone Soup with a Twist

Minestrone soup is a classic favorite, and using canned soup makes it even easier to whip up. This version is colorful and packed with vegetables, beans, and pasta. The vibrant colors from the carrots, zucchini, and bell peppers pop against the warm broth, making it a feast for the eyes as well as the stomach.

This twist on traditional minestrone keeps the essence of the dish but adds a bit of flair. The selection of beans not only enhances the texture but also boosts the protein content. Fresh herbs like basil and parsley sprinkled on top add a refreshing burst of flavor. Using canned soup as a base simplifies the cooking process, allowing you to enjoy a hearty meal without spending hours in the kitchen.

With recipes using canned soup, you can create meals that are quick, satisfying, and full of nutrients. Whether for a cozy night in or to impress guests, this minestrone soup is sure to please. Let’s dive into how to make this delightful dish!

Ingredients

• 1 can minestrone soup
• 1 cup mixed vegetables (carrots, zucchini, bell peppers)
• 1 can kidney beans, rinsed and drained
• 1/2 cup small pasta (like ditalini or elbow)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Fresh basil and parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add mixed vegetables and sauté for about 5 minutes until tender.
2. Stir in the can of minestrone soup, vegetable broth, and kidney beans.
3. Bring the mixture to a simmer and add the pasta. Cook until the pasta is al dente, usually about 8-10 minutes.
4. Season with salt and pepper to taste. Remove from heat and stir in fresh herbs.
5. Serve hot, garnished with additional herbs if desired.

One-Pot Spaghetti and Meatballs

Picture this: a cozy pot filled with perfectly round meatballs, glistening in rich tomato sauce, all nestled with long strands of spaghetti. This dish is a classic and a go-to for busy weeknights. Using canned soup as a base makes it even easier and quicker to whip up.

In this recipe, the meatballs soak up the flavors from the sauce while the spaghetti cooks to perfection. One pot means less clean-up, and you can enjoy a hearty meal without spending hours in the kitchen. It’s a win-win!

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 can (10.5 oz) condensed tomato soup
• 3 cups water
• 8 ounces spaghetti
• Fresh basil for garnish (optional)

Instructions

1. Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined and form into meatballs.
2. Cook the Meatballs: In a large pot, heat a bit of oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
3. Add the Sauce: Pour in the tomato soup and water, stirring to combine. Bring to a simmer.
4. Cook the Spaghetti: Add the uncooked spaghetti to the pot. Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is tender.
5. Serve: Garnish with fresh basil if desired and enjoy your one-pot spaghetti and meatballs!

Easy Cheesy Potato Soup

This Easy Cheesy Potato Soup is a cozy and comforting dish that’s perfect for any day. It features a creamy, smooth texture with a vibrant orange hue. The soup is generously topped with crispy bacon and fresh chives, adding a pop of color and flavor. It’s served alongside slices of bread, making it a delightful meal.

Using canned soup is a great way to simplify cooking. This recipe shows how versatile canned soup can be in creating delicious meals. You can whip this up quickly, making it a fantastic option for busy evenings or unexpected guests.

Ingredients

• 2 cans (10.5 oz each) cheddar cheese soup
• 2 cups potatoes, diced
• 1 cup milk
• 1/2 cup chopped onion
• 1 cup cooked bacon, crumbled
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. In a large pot, combine the diced potatoes, chopped onion, and milk. Bring to a boil over medium heat.
2. Reduce heat and stir in the cheddar cheese soup. Mix well until smooth.
3. Simmer for about 15 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste. Serve hot, topped with crumbled bacon and chives.

Sloppy Joe Stuffed Bell Peppers

These Sloppy Joe Stuffed Bell Peppers are a fun twist on a classic dish. The vibrant colors of the bell peppers make them appealing to the eye, while the hearty filling promises to satisfy your hunger. Each pepper is generously stuffed with a flavorful mixture of ground beef, Sloppy Joe sauce, and topped with melted cheese. It’s a great way to incorporate vegetables into your meal!

Using canned soup for the filling makes this recipe even easier. You can whip these up quickly for a weeknight dinner or serve them at a gathering. The combination of savory beef and sweet peppers is a winner every time!

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef
• 1 can (10.5 oz) Sloppy Joe sauce
• 1 cup shredded cheese (cheddar or your choice)
• 1 small onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set them aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft.
4. Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
5. Stir in the canned Sloppy Joe sauce, mixing well and heating through.
6. Stuff each bell pepper with the beef mixture, pressing it down gently.
7. Place the stuffed peppers upright in a baking dish. Top with shredded cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
9. Allow to cool slightly before serving. Enjoy!