Hot Italian Sausage Soup Campfire Recipe

Hot Italian Sausage Campfire Soup by CampingForFoodies features a black cast iron camp Dutch oven filled with creamy sausage and potato soup with browned bacon and fresh green spinach. The camping soup pot is set on a campfire grate with orange and red flames in the background at the bottom of a fire ring.

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: Servings

Camping For Foodies Soups, Stews & Chili Recipes: This creamy and chunky soup is the perfect dinner for serving at the campsite on cold weather trips.

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Ingredients

1 pound bulk hot Italian sausage (substitute mild Italian sausage or 1 lb ground beef for a less spicy flavor)
4 slices bacon diced in 1/2 inch pieces
1 medium onion diced
4 cloves garlic minced
2 (32 oz) cartons chicken broth
6 medium sized potatoes cubed to rustic bite-sized pieces (see Note #1)
1 cup heavy cream
2 cups packed fresh spinach stems removed
Salt to taste at serving
Black pepper to taste at serving

Instructions

Get the campfire going to cook over medium heat. If you don't have a campfire grill grate, you can use a Dutch Oven Tripod to hang your oven over the fire.
In 12-inch DEEP camp Dutch oven (the size for soups and stews, not the regular depth oven), brown the sausage until no longer pink, breaking it up with a wooden spoon as it cooks.
Remove the crumbled meat to drain on paper towel lined plate.
If there is a lot of grease in the Dutch oven remove most of it, but if your sausage is relatively lean, you can skip removing the grease.
Now, add the diced bacon to the Dutch oven and cook until crisp. Same thing here with the grease, if there is a lot of it, remove some of it … you want a fair amount to coat the bottom of the Dutch oven for cooking your onions and garlic.
Just before the bacon is crisp, add the onions and garlic, sauté them until softened.
Add the chicken broth and bring to boil.
Raise campfire to high heat, adding more firewood if necessary. Place lid on the soup pot to bring the liquid to boil faster.
Now, remove the lid from the cast iron pot and add the cubed potatoes, then, recover with lid. Bring mixture back to boil cooking the vegetables until they are tender.
When the potato chunks are tender, add the hot Italian sausage back to the pot along with the heavy cream. Continue cooking at a simmer with the pot uncovered until those ingredients are heated through and the soup thickens slightly.
Just before serving, stir in the fresh spinach then use a ladle to portion the sausage and potato soup into sturdy bowls.

Notes

We like a rustic chunky soup so we cube our potatoes into large bite-sized pieces, but that also means it takes a little longer to get them to the fork-tender consistency. Don't add the rest of the ingredients before the potatoes are done cooking; there is no room for “crunchy potatoes” in your soup!

Nutrition Information