Saucy, Speedy Sausage Rigatoni pasta with zucchini! This recipe is so easy and delicious, ready in less than 30 minutes!
This is a sponsored post written by me on behalf of Campbell Soup Company. All opinions are 100% mine.
Raise your hand if you have several hours to prepare dinner every night. Anybody? Anyone at all….?
I didn’t think so. Cause you’re busy. Like me. Which is why I have to let you in on a little secret.
I recently discovered a fantastic little time saver and it’s called Campbell’s New Soups for Easy Cooking. Have you seen them? Well look, look – I made a movie!!! It’s my first one – don’t judge! 😉
They’re the new “cream of soup” if you know what I mean. They are really great for throwing into casseroles, soups, pot pies, pastas and pretty much anything else you can think of. And what I think is particularly cool, because I’m… me, is that it’s pourable. Like those little cartons of cafeteria milk you had when you were in elementary school? Yeah, you pop the top the same way, then you pour that creamy soupy goodness right into your bowl/dish/pan/whatever you’re using. See? Very cool.
Those creamy soup cartons are really affordable and come in four yummy flavors. I found mine in the soup aisle at my local grocery store. I used the savory portobello mushroom in this rigatoni recipe and it was de-lish. You’ve gotta try them, you will loooove me forevah. If you want some ideas to get started for more recipes using those soups, I found a whole slew of them on this site right here – – – > (Campbell’s Soups For Easy Cooking recipes)
What people are saying about this Speedy Sausage Rigatoni
“The 30 minutes note caught my eye – and the ingredients made me SOLD! This sounds absolutely divine. 
Xo” – Alison
“BTW, the recipe is very good..added a few pepper flakes.” – John
Speedy Sausage Rigatoni
Ingredients
- 1 pound sweet Italian sausage - chopped
- 1 large zucchini - chopped
- 1 carton (14.5 ounces) canned mushroom soup
- 8 ounces (1/2 of a 1-pound package) rigatoni pasta - cooked and drained
- 1 cup shredded Italian cheese
- 2 tablespoons chopped parsley
Instructions
- Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Reduce the heat to medium. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally. Top with parsley and cheese.
Notes
Nutrition
What can you use other than the Campbell’s sauce? I have looked at 5 stores and none of them have it 🙁
You can make CONDENSED cream of mushroom soup! Its super easy. To Yeild 3 cups:
1 tablespoon butter
8 ounces white button mushrooms sliced
3/4 cup chicken broth
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup milk
1/4 cup all-purpose flour
Salt and freshly ground black pepper
In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.