Sausage, Mushroom and Edamame Pappardelle

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 1 tsp (5 mL) olive oil
  • 4 lean ground turkey sausages, casings removed (3½ oz each)
  • 3 cloves garlic, thinly sliced
  • 1 package sliced mixed mushrooms
  • 2 sprigs fresh oregano leaves
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 1/2 cups (375 mL) frozen edamame, thawed
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125 mL) low fat (1%) milk
  • 1 package fresh lasagna noodles, cut into wide strips
  • 1/4 cup (60 mL) chopped fresh parsley


  1. In Dutch oven,heat oil over medium heat; cook sausages and garlic,breaking up with spoon,until browned,about 3 minutes. Add mushrooms,oregano,hot pepper flakes and pepper; cook,stirring,until softened.
  2. Stir in edamame,condensed soup and milk; simmer until thickened,about 3 minutes.
  3. In large saucepan of boiling water,cook pasta until tender,about 2 minutes; drain. Stir into soup mixture. Sprinkle with parsley.

Recipe tips

Frozen edamame can be found in your local grocery store and is great for snacking.

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Amount Per Serving
Calories 361
Fat 10 g
Cholesterol 96 mg
Sodium 658 mg
Carbohydrate 43 g
Dietary Fibre 2 g
Protein 26 g
Vitamin A 7 %DV
Calcium 9 %DV

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