Prep time
10 MIN
Total time
25 MIN
The sweet and savoury Roasted Red Pepper and Tomato soup pasta dish will be sure to tickle the taste buds of your family.



  1. Prepare pasta according to package directions.  Drain and keep warm. 
  2. While pasta is cooking, prepare the sauce.  In a large nonstick skillet, heat oil over medium-high.  Cook chicken and onion for 4-6 minutes, stirring often, or until starting to brown.  
  3. Add soup, broth, and peppers; gently stir until smooth and simmering.  Reduce heat, simmer 3-5 minutes or until sauce has thickened slightly and chicken is cooked through.   
  4. Stir in mozzarella cheese and herbs into sauce.  Toss sauce with hot pasta. 

Recipe Tips

  • Roast or grill one large red pepper and cut into strips; or buy pre-roasted peppers in a jar, drain and rinse before serving. 
  • Garnish with ¼ cup of Parmesan cheese if desired.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

Did you make this?
Tell us what you think.


  • 5 Stars

    Great flavours and pretty dish

    Wasn’t sure if my heat was too high but I had to keep adding water since the pasta wasn’t cooked through after the suggested time. But we loved this dish, would definitely make again.

    Varage V. | November 6, 2018

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  • 5 Stars

    Roasted red pepper & mozzarella

    This is awesome, easy and delicious easy quick supper

    Dennis F. | April 23, 2020

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  • 4 Stars


    great and tasty recipe. thought it was going to be very watery before pasta was added but then it was perfect when mixed. highly recommend

    Kelly Z. | June 8, 2019

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    Cook With Campbells Canada June 11, 2019

    We're so glad to hear it!

  • 5 Stars


    I made this recipe and doubled it so there was a bit left over - Now my boys don't usually eat leftovers, BUT they ate this!

    Cathy H. | May 29, 2019

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  • 5 Stars

    Great dish

    Even my 2 year old loved this!

    Ashley S. | January 21, 2019

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