Tortellini Tomato Soup

Number 8 on my birthday list of things to happen this year was to see the sun rise and set on the same day in Yellowstone N.P. Check that off the list:

Don’t be deceived. The only reason I am in the car and awake for a sunrise (before 6:30) while on vacation is because the temperature is a balmy 29° F.  Too cold to stand outside the tent and make breakfast.  Just get dressed, get in the car and drive through the park.  Stop for breakfast when I have feeling in my toes again. Hike and sight-see all day.  End the day with this:



Seeing gorgeous sunsets over the tops of the trees around our campsite was fantastic. A warning though: the sunny, warm day quickly disappears when the sun goes down. Temps drop from the 60’s to the 30’s in a hurry!

Between the sunrise and sunset, we managed to catch Old Faithful in action 3 different times from 3 different viewpoints:

And we had a tortellini tomato soup for dinner, a perfect warm meal to cozy around the campfire with. The ingredients are half-way local and half-way shelf-stable. Throw them in a pot and watch the sun go down. We watched our dinner guest who visited every evening just as we sat down to eat:

Apparently my cooking (or the grass around our tent) must smell really good.

Tortellini Tomato Soup

Ingredients

1 carton (2 C.) of organic tomato-based soup (I use Pacific Natural Foods brand minestrone or Gran Farra e Fagioli from Fig Food Co. )
1 14.5 oz can diced tomatoes
1 C. water
1 small zucchini, sliced in coins
1 package of three-cheese tortellini (or try gnocchi from Sunrise Creative Gourmet in Hibbing, MN)
shredded parmesan for topping

Instructions
1. Place soup, diced tomatoes, water and zucchini in a pot over a medium flame. Heat until boiling. Add pasta and cook 10-15 minutes or until tortellini are soft. Top with parmesan. Serve while elk watching.

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