Half a can of soup becomes dinner when you add an egg and pasta. A quickfix for a tired night, stirred together in one pan while something else waits.

Serves 2. 20 minutes, 8 at the stove.

About 380 calories a serving, 16 g protein, 50 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 4 ounces of pasta until just tender, about 10 minutes, stirring now and then. While the pasta cooks, whisk 2 eggs in a bowl with a pinch of salt and pepper.10 min
2. When the pasta is done, reserve 1 cup of the cooking water, then drain the pasta and put it back in the hot pot off the heat.
3. Pour half a can of soup into the pot with the pasta and stir in 1 tablespoon of butter until melted and warm, about 1 minute.1 min
4. Pour the beaten eggs into the pot, stirring constantly so the eggs cook into soft curds, about 2 minutes. Add a splash of the reserved pasta water if it looks too thick. Taste and adjust salt and pepper.2 min

Note Swap the pasta for rice if you have it. Leftovers keep three days in a covered bowl in the fridge. Serve with a simple salad or green vegetable on the side to make it feel like a meal.

A cup of canned soup stretches into dinner with pasta and greens, built on the base you already have. It comes together faster than heating and eating, and tastes like you made an effort.

Serves 2. 20 minutes, 12 at the stove.

About 350 calories a serving, 12 g protein, 52 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 4 ounces of pasta until one minute before it is tender, stirring once halfway through.10 min
2. Meanwhile, warm 1 tablespoon of oil in a wide pan over medium heat, then add 1 clove of minced garlic and cook until fragrant, about 30 seconds.1 min
3. Add 1 cup of canned soup and 1 cup of water to the garlic oil, then stir in 4 ounces of frozen spinach or kale and bring to a simmer.2 min
4. When the pasta is one minute short of tender, drain it and stir it into the soup, then simmer together for 1 minute while the pasta finishes cooking and the greens soften.2 min
5. Taste and adjust salt and pepper, then serve hot in two bowls.

Note Swap frozen spinach for any frozen vegetable you have. Keeps three days in the refrigerator; reheat gently with a splash of water. Serve with grated cheese and crusty bread on the side.

Three spoonfuls of cream of mushroom soup become a weeknight sauce for chicken and pasta. The soup does the work of butter and cream, thickening the pan while you finish dinner. Thirty minutes start to finish.

Serves 2. 30 minutes, 25 at the stove.

About 730 calories a serving, 66 g protein, 70 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to boil and drop in 6 ounces of pasta; cook until just tender, about 10 minutes, then drain and reserve.10 min
2. While the pasta cooks, slice 1 pound of boneless chicken breast into half-inch pieces and quarter 8 ounces of fresh mushrooms. Mince 2 cloves of garlic.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat. When it foams, add the chicken pieces in one layer and cook without stirring for 3 minutes until the bottoms turn opaque, then stir and cook until the chicken is done inside, about 4 minutes more.7 min
4. Scatter the mushrooms into the pan with the chicken, stir in the garlic, and cook for 2 minutes until the mushrooms soften and release their liquid. Stir in 3 tablespoons of the canned soup to loosen and combine, then add the cooked pasta and toss everything until coated. Heat through, taste, and season with salt and pepper.4 min

Note Swap fresh mushrooms for frozen, thawed, if that is what you have. The finished dish keeps, covered, in the refrigerator for two days; reheat it gently in a skillet with a splash of water. Serve with a simple green salad or steamed broccoli alongside.