Campfire Lasagna Soup

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I have a lovely campfire cooking recipe to share with you today! This lasagna soup is one of my all time favorite recipes and it was one of the first that I ever shared here on the blog! It tastes like lasagna just fell apart in your bowl. It’s delicious, and I love the deconstructed version of some of my favorite suppers. As you know, lasagna from scratch is a time consuming task!

This creates a lasagna that take only around 30 to 40 minutes to put together and serve for lunch or supper! It’s perfectly cheesy with delicious ricotta and mozzarella, fresh basil leaves and tomatoes, and delicious spicy Italian sausage.

the beauty of campfire cooking:

Campfire cooking in the summer is not for the faint of heart. I started learning how to cook over an open flame last summer, and I still have lots of learn. If you have never cooked over the fire before, I think that soup is one of best beginner meals to try. You really cannot go wrong with over or undercooking things with a soup! I feel that a lot of people go for grilling meat the first time, which can be difficult when you do not understand how to control the flame.

While the art of cooking over a fire may appear simple and fulfilling, it is a lot of extra work. Learning how to raise and lower the temperature of the fire is a fascinating art, and it’s honestly something that I only just started focusing on this summer. Last summer, I felt like a tangled mess just trying to understand which tools to use and how to maneuver my body around the fire. Now, I feel like I am confident enough to actually play with the building up of the fire itself.

However, even though there is literally blood, sweat, and tears in the art of campfire cooking it is truly beautiful. When you stop for a moment to just be present, rather than focusing on the task at hand, there is tranquility. The sounds of fire popping and crackling, the birds chirping, and a little breeze can clear your mind and lift your heart. It feels like you have entered an ancestral plane.

the method:

This soup is made just like you would over the stovetop, and you are more than welcome to make it indoors! It tastes just the same, minus the element of a little smoky flavor.

The sausage and vegetables are cooked over a moderate flame in hot oil, and then the liquids are added. Normally, I would use a short cut noodle for this soup, but I decided to use some dried lasagna noodles that I had made last summer. It was perfect!

The soup is cooked over the flame, covered, for about 7 to 10 minutes and then removed from the fire. Stir in the cheeses and fresh basil. It’s delightful!

final thoughts:

I absolutely love this soup. It’s so good! It’s the perfect way to use up some fresh summer veggies like zucchini and tomato. You can easily make this vegetarian, too, by omitting the sausage! What do you think? Will you give campfire cooking a try?

xoxo Kayla

Campfire Lasagna Soup

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Yield: 8

Author: Kayla Lobermeier

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb (454 g) Italian sausage, spicy or mild
• 1 1/2 cups (262 g) shredded zucchini
• 2 large tomatoes, diced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz (113 g) tomato paste
• 1 quart (960 ml) chicken broth or stock
• 6 to 8 lasagna noodles, broken into pieces
• 1/2 cup (20 g) fresh basil leaves
• 1/4 cup (60 ml) ricotta or cottage cheese
• 1/2 cup (60 g) mozzarella, shredded
• 1/4 cup (30 g) parmesan, grated

Instructions

1. Heat your fire nice and hot. Situate a 5 to 7 quart (7 L) dutch oven to hang over the flame on a tripod. Warm the pot and add the olive oil, waiting until it begins to shimmer.
2. Add the onion and garlic and cook until the onion is softened, about 4 to 5 minutes. Then, add the sausage and crumble it. Cook until it is no longer pink, about 5 minutes more. Stir in the zucchini and tomatoes and season them with the salt and pepper. Bring this to a boil.
3. Stir in the tomato paste and then pour in the broth. Cover the pot and build up your fire if it has died down. Bring the soup to a simmer, covered, for about 10 minutes. Then, add in the noodles. Cover the pot again and simmer for about 7 to 10 minutes or until al dente. Stir in the basil leaves.
4. Remove the pot from heat and stir in the cottage cheese, mozzarella, and parmesan. Serve the soup warm.

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