Soups & Stews
This American chop suey recipe with Campbell's tomato soup is the weeknight dinner game-changer you never knew you needed—where classic comfort meets modern convenience.
Growing up, Nana Mae would stir-fry vegetables and toss them with noodles, but this version uses a can of tomato soup as its secret weapon, cutting prep time in half while keeping that rich, savory depth.
The one-pot method means less cleanup, and the combination of tender beef, crisp veggies, and chewy noodles makes it a crowd-pleaser every time.
What makes this recipe work is balancing tradition with shortcuts—we're keeping the chop suey spirit alive while letting the tomato soup handle the sauce-building. Ground beef gets browned first for deep flavor, then simmers with onions, celery, and carrots until tender.
The soup adds instant richness, while egg noodles cook right in the pot for maximum flavor absorption. It's the kind of dish that tastes like it simmered all day, even when you're serving it in 30 minutes.
The result is a hearty, flavorful bowl of noodles with perfectly browned beef, crisp-tender vegetables, and a sauce that's both tangy and satisfying. The noodles soak up all the goodness, creating a dish that's substantial enough for dinner but simple enough for a quick meal.
Serve it with a sprinkle of fresh parsley and a side of steamed broccoli for a complete, balanced plate that feels restaurant-quality without the fuss.
This recipe is especially versatile—double the batch for leftovers, or swap the beef for shrimp or chicken if you prefer. The one-pot technique means it's perfect for busy weeknights, and the tomato soup base ensures you'll always have a flavorful foundation. Let's get cooking!
Ingredients for american chop suey recipe with campbell's tomato soup
One-pot magic starts with these simple pantry staples and a can of tomato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80% lean for best texture |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Celery Stalks 🥬 | 3 whole | Trimmed, diced small |
| Carrots 🥕 | 3 whole | Medium size, diced small |
| Egg Noodles 🍝 | 8 oz | Medium or wide egg noodles |
| Campbell's Tomato Soup 🍅 | 1 can | 10.5 oz can, undiluted |
| Water 💧 | 1 cup | For noodle cooking |
| Soy Sauce 🍜 | 2 tbsp | Regular or low-sodium |
| Worcestershire Sauce 🍷 | 1 tbsp | For umami depth |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The ground beef is the star here—80% lean gives you that perfect balance of tenderness and flavor. Grab the pre-packaged 1 lb bags from the grocery store's meat section; they're already portioned and save time. For the veggies, medium-sized onions, carrots, and celery work best—no need for baby versions here. If you're prepping ahead, chop everything and store in a container with a splash of water to keep it fresh. The egg noodles? Medium or wide work best—they hold up better to the sauce than thin ones.
No Campbell's tomato soup? Any good-quality canned tomato soup will work—just check the sodium content if you're watching that. Short on soy sauce? Coconut aminos or even a splash of fish sauce in a pinch. The Worcestershire sauce is non-negotiable for that classic chop suey depth, but if you're out, a dash of balsamic vinegar adds a little tang. Fresh parsley is ideal for garnish, but dried parsley at half the amount works too. The carrots can be baby carrots if that's what you've got—just chop them smaller.
This dish reheats beautifully—honestly tastes better the next day as everything melds. Keeps in the fridge for 4-5 days, and freezes for 3 months if you want to prep ahead. I always double the batch so we have leftovers for lunches. The noodles get a little softer when reheated, but that's part of the charm. Store in airtight containers with a splash of water to keep everything moist.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s literally one pan, one pot—no extra dishes. Brown the beef with onions and celery, dump in the soup, toss in the chopped veggies, and let it simmer. By the time the noodles are al dente, your kitchen’s cleaner than it was when you started.
- Creamy-Meets-Savory Magic: That Campbell’s tomato soup base is the secret weapon—it turns this into something richer than takeout. The beef soaks up the tangy, slightly sweet sauce while the carrots melt into tender sweetness. Honestly, the first bite tastes like a hug from your grandma’s kitchen, but with half the effort.
- Lunchbox Hero: This is my go-to for meal prep because it reheats like a dream. Pack the noodles and veggies separately if you’re worried about sogginess, or just toss everything in a container—it’ll still taste fresh the next day. My kids actually ask for leftovers, and that’s saying something.
- Pantry Staple Power: Between us, this recipe is the ultimate budget flex. Ground beef, onions, and carrots are cheap, and you’re already using a can of soup. It feeds four for under $10, and the leftovers? Even better cold the next morning. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for American chop suey with Campbell's tomato soup
Here's how to make this classic one-pot wonder with tender beef and al dente noodles.
Sauté the Vegetable Base
Heat a large Dutch oven or deep skillet over medium-high heat. Add the 1 lb ground beef and cook until it loses its raw color and starts to brown, breaking it apart with a wooden spoon. This should take about 5-6 minutes. You want the beef to be fully cooked through but still juicy.
Once the beef is mostly browned, push it to one side of the pan. Add the 1 whole yellow onion, 3 whole celery stalks, and 3 whole carrots that you've already diced small. Cook the vegetables for 5-6 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. This foundational step builds flavor that will carry through the entire dish.
Add Aromatics and Sauce Base
To the vegetable mixture, add the 3 cloves garlic that you've minced. Cook for 30 seconds until you can smell that wonderful garlic aroma. Here's where it gets good - pour in the 1 can Campbell's tomato soup, 1 cup water, 2 tbsp soy sauce, and 1 tbsp Worcestershire sauce. Stir everything together and let it simmer for 5 minutes until the mixture thickens slightly and the flavors meld together.
This is your sauce foundation. The tomato soup adds that classic American comfort flavor while keeping things simple. The Worcestershire sauce brings that umami depth that makes this dish so satisfying. The soy sauce will tie everything together with its salty-sweet balance.
Cook the Noodles in the Sauce
Add the 8 oz egg noodles to the pot and stir gently to coat them in the sauce. The noodles will absorb the flavors immediately. Increase the heat to medium and let the mixture come to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let the noodles cook for 10-12 minutes, stirring occasionally, until they're al dente - that perfect texture where they're tender but still have a slight bite.
Don't skip the occasional stir. This ensures even cooking and prevents the noodles from sticking to the bottom. You'll know they're ready when they've absorbed most of the liquid but still have a slight sheen. The noodles should float to the top when done.
Season and Finish
Remove the pot from heat and stir in the 0.5 tsp salt and 0.25 tsp black pepper. Taste the mixture and adjust the seasoning if needed. The dish should be well-seasoned but not overly salty. The tomato soup already contains some salt, so go easy with the additional salt unless you're using low-sodium soy sauce.
Let the chop suey sit covered for 5 minutes off the heat. This resting period allows all the flavors to meld together perfectly. The noodles will finish cooking slightly from the residual heat, and the sauce will thicken just enough to coat everything beautifully.
Serve with Fresh Garnish
Transfer the chop suey to serving bowls. Spoon the noodles and sauce evenly among 4 plates. Garnish each serving with the 0.25 cup fresh parsley that you've chopped. The bright green parsley adds a fresh contrast to the rich, savory dish and makes it look restaurant-worthy.
Serve immediately while hot. Each bite should deliver tender beef, al dente noodles, and a flavorful sauce that's perfectly balanced. The one-pot method keeps everything simple while delivering that classic American comfort food experience.
Pro Tips For Making American Chop Suey Recipe With Campbell'S Tomato Soup
- Sear the Beef First: I used to just brown the beef with the onions and veggies, but that makes the dish taste like it’s missing something. Cook the ground beef alone in a hot skillet for 3-4 minutes until it’s fully browned—this builds flavor that’ll blend better with the Campbell’s tomato soup later.
- Slice Veggies Evenly: I learned this the hard way—uneven celery and carrot pieces turn to mush while the noodles stay al dente. Cut everything into ¼-inch slices or small dice so they cook at the same rate. (Yes, even if it takes 5 extra minutes.)
- Don’t Overcook the Noodles: Egg noodles get gummy fast when tossed with soup. Cook them just 1 minute less than the package says, then drain and rinse briefly in cold water. They’ll finish cooking in the skillet and stay firm.
- Use Extra Soup Now: The recipe might call for 1 can of Campbell’s, but trust me—this dish needs more sauce than you think. Stir in an extra ½ cup of soup at the end to loosen everything up. (Your kids won’t notice, but you will.)
Health benefits of this recipe
Protein Powerhouse
This dish delivers a solid 25-30 grams of protein per serving, thanks to the ground beef and egg noodles working together. That's nearly half of the 50g daily recommendation for most adults, making it a great option for muscle maintenance or post-workout recovery.
The beef provides complete protein with all essential amino acids, while the noodles add extra staying power. 💪
Vegetable-Packed Nutrition
The classic "holy trinity" of onions, celery, and carrots brings fiber, vitamins A and C, and antioxidants to your plate. One serving contains about 4 grams of fiber—great for digestion—and the carrots contribute 100% of your daily vitamin A needs, supporting vision and immune health.
I always tell David these veggies make the dish more than just comfort food.
Tomato Soup Benefits
Campbell's tomato soup adds lycopene, a powerful antioxidant that gives tomatoes their red color. Studies show lycopene helps reduce inflammation and may support heart health. One can provides about 30% of your daily lycopene needs, plus potassium for blood pressure regulation.
The sauce also contains added vitamins A and C for extra nutritional boost.
Balanced Carbs
The egg noodles provide complex carbohydrates that fuel your body with sustained energy. An 8-ounce serving gives you about 45 grams of carbohydrates, including 4 grams of protein from the eggs used in their production.
These carbs pair perfectly with the protein to create a satisfying, energy-balancing meal that keeps you full for hours.
Sodium Considerations
This recipe does contain sodium from the tomato soup and soy sauce, with about 800-900mg per serving. To reduce sodium, use low-sodium soy sauce and check the label on your tomato soup—some brands offer reduced-sodium versions.
I keep a stash of Central Market's low-sodium tomato soup for when we need to watch our intake without sacrificing flavor.
Meal Prep Advantage
The leftovers maintain most of their nutritional value for 4-5 days in the fridge, making this an excellent make-ahead meal. The noodles actually absorb more nutrients from the sauce as they sit, creating a flavor and nutrition powerhouse.
I always double the batch so we have healthy lunches ready for the week ahead—Emma loves taking her portion to school. ✨
Nutrition facts
Frequently asked questions
Can I use a different type of soup instead of Campbell's tomato soup?
While Campbell's tomato soup works perfectly, you can substitute with cream of mushroom soup for a richer texture or chicken noodle soup for extra protein. Just adjust seasoning—if using cream-based soups, add a splash of water to balance thickness. The key is choosing a soup with 10.5 oz volume to maintain recipe proportions.
Why does my chop suey sauce turn out too watery?
This usually happens when the noodles release too much starch or the sauce wasn't simmered long enough. Let the sauce reduce uncovered for 2-3 extra minutes after adding noodles, or stir in 1 tsp cornstarch mixed with water to thicken. Also check your tomato soup—some brands are thinner than others, so you may need to reduce it slightly before adding other ingredients.
What's the best way to make this vegetarian?
Swap the beef for 1 lb extra-firm tofu or 15 oz chickpeas, both pre-cooked. For tofu, press and cube it first, then pan-fry until golden before adding to the pot. Chickpeas work perfectly straight from the can—just drain and rinse. Add 1 tsp smoked paprika to the sauce for depth if using tofu. The dish will still be hearty and satisfying!
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4-5 days or freeze for 3 months. To reheat, cover with a damp paper towel and microwave for 2-3 minutes, stirring halfway. For best texture, add 1 tbsp water to the container before reheating—the noodles will absorb it and stay tender. Leftovers actually taste better the next day as flavors meld!
Can I make this in an Instant Pot?
Yes! Brown the beef first in sauté mode, then add all ingredients except noodles. Cook on high pressure for 5 minutes, quick-release, then stir in noodles and cook on keep warm for 8-10 minutes until tender. The Instant Pot version cooks 30% faster but may need slightly more water to prevent sticking. Stir frequently to distribute sauce evenly.