A friend gave me this recipe years ago but we never thought to take it camping until this year.
It is an excellent soup but we have just discovered that it is also good over pasta.
We have some dehydrated and ready for camping this year with the label “for soup or pasta”. We are taking it as a soup but we will have it available if we need a back-up dinner.
When we tried it with pasta we left it a bit thicker. We will likely take a little bit of Parmesan cheese to add as well.
For home or for camping; as a soup or a pasta sauce – lots of options with this one!
6 uncooked sausages (we use mild Italian or Chorizo)
900 ml chicken broth
2 cans of tomatoes (28 oz)
1 large portobello mushroom
1 red onion
2 stalks of celery
1 medium zucchini
1 medium carrot
1 or 2 tsp fennel seeds (it is just fine without the fennel)
1 tsp basil
1 tsp oregano
1 bay leaf
Remove casings from uncooked sausage and fry the meat. Drain the fat. Set it aside.
When it is slightly cooled, place it in the soup pot with the chicken broth and the tomatoes. Use a submersible blender (e.g. a Braun hand-blender) to blend the tomatoes and sausage, removing any lumps.
Sauté the veggies and add to the soup.
Simmer for an hour or so.
Cool in the fridge overnight.
Spread thinly on the dehydrator trays and set the temperature to 150F
We check often because we rotate the trays. In our dehydrator it takes between 24 and 36 hours.
When it is vacuumed sealed it’s small and light.