Sprig Originals's kitchen / One-Pot Campfire Sausage & Tomato Tortellini
One-Pot Campfire Sausage & Tomato Tortellini
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A single pot on the campfire grate or camp stove turns shelf-stable tortellini, browned Italian sausage and a jar of marinara into a bubbling, cheesy dinner in about 25 minutes. Nothing needs to go back in the cooler, and cleanup is one pot and one spoon.
Ingredients
- 1 tbsp olive oil
- 12 oz Italian sausage, casings removed
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 24 oz jarred marinara sauce
- 1 1/4 cups water
- 20 oz shelf-stable cheese tortellini
- 3 cups baby spinach, lightly packed
- 3/4 cup grated Parmesan
- salt and black pepper
Instructions
- Set a large deep skillet or Dutch oven on a camp stove over medium heat, or on a grate over campfire coals that have burned down to a steady glow (no tall flames). Add the olive oil and heat 1 minute.
- Add the sausage and break it into rough chunks with a spoon. Cook 6 to 8 minutes, stirring every couple of minutes, until browned all over and no pink remains. Stir in the Italian seasoning and red pepper flakes and cook 30 seconds.
- Pour in the marinara and the water, scraping the bottom of the pot to lift the browned bits. Bring to a strong simmer, about 3 minutes, then stir in the tortellini so they are mostly submerged.
- Cover (a lid, a plate, or foil crimped over the top) and cook 8 to 10 minutes, stirring well every 2 to 3 minutes so nothing sticks, until the tortellini are plump and tender. If the sauce tightens up, splash in a few tablespoons of water.
- Pile the spinach on top, cover for 1 minute to wilt it, then stir it through with 1/2 cup of the Parmesan. Taste and season with salt and pepper, scatter the remaining Parmesan over the top, and serve straight from the pot.
Chef's tips
- Pack the sausage frozen in the cooler; it thaws on the drive and doubles as an ice block. Everything else is shelf-stable, so nothing goes back in the cooler mid-cook.
- Campfire heat is uneven — rake a bed of coals to one side and set the pot half over them so you can slide it off if the sauce starts catching.
- Measure the Italian seasoning and pepper flakes into a small zip bag at home so you only carry one spice packet.
- No spinach? A handful of any sturdy green, or a drained can of green beans stirred in at the end, works the same way.
- Toast slices of crusty bread on the grate while the tortellini simmer and use them to wipe the pot clean.
Nutrition (per serving, estimated)
720calories
35gprotein
73gcarbs
32gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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