Sprig Originals's kitchen / Campfire One-Pot Cheesy Sausage Tortellini
Campfire One-Pot Cheesy Sausage 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 camp grate turns jarred marinara, shelf-stable tortellini and Italian sausage into a bubbling, cheesy dinner in under half an hour. Nothing to drain, nothing to chill, and only one pot to wash at the water spigot.
Ingredients
Pot
- 2 tbsp olive oil
- 12 oz Italian sausage, casings removed
- 1 tsp dried Italian seasoning
- 24 oz jarred marinara sauce
- 1 1/2 cups water
- 20 oz shelf-stable cheese tortellini
- 1 tsp salt and black pepper
Finish
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
Instructions
- Set a large pot or Dutch oven on a camp grate over steady medium coals, or on a portable stove over medium heat. Add the olive oil, then the sausage, and cook 6 to 8 minutes, breaking it into small chunks with a spoon, until browned all over with no pink left.
- Stir in the Italian seasoning and cook 30 seconds, then pour in the marinara and the water. Swish the water around the empty jar first to rinse out every bit of sauce. Bring to a simmer, about 3 minutes.
- Stir in the tortellini so every piece is submerged. Cover and cook 8 to 10 minutes, lifting the lid to stir up from the bottom every 2 minutes so nothing scorches over the fire. The pasta is done when a tortellini is tender the whole way through and the sauce has thickened around it.
- Taste and season with salt and pepper. Scatter the mozzarella and parmesan over the top, cover, and slide the pot off the direct heat to the cool edge of the grate for 3 to 4 minutes, until the cheese is fully melted.
- Let it sit 2 minutes off the heat to stop it scalding mouths, then spoon straight from the pot into bowls.
Chef's tips
- Campfire heat is uneven — rake the coals into a single even layer and keep a cooler zone at the edge of the grate so you can pull the pot back if the sauce starts catching.
- Buy the vacuum-packed shelf-stable tortellini from the dry pasta aisle rather than the refrigerated kind, so it can ride in the food box instead of the cooler.
- Freeze the sausage flat in a zip-top bag before you leave; it thaws in the cooler over the drive and keeps everything else cold on the way.
- For a meat-free pot, swap the sausage for a drained 15 oz can of white beans stirred in with the sauce, and add an extra teaspoon of Italian seasoning.
Nutrition (per serving, estimated)
783calories
38gprotein
71gcarbs
39gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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