Tortellini tomato soup, gluten free

Ingredients

• 400 g Egg-free pasta, gluten free tortellini
• 470 ml Tomato, finely chopped
• 950 ml Home made vegetable stock
• 1 tbsp Olive oil
• 1 pcs Shallot, finely chopped
• 2 clove Garlic, minced
• 60 ml Basil, fresh, chopped

Method

1. Heat olive oil in a saucepot.
2. Add shallots and cook for 4 minutes.
3. Add garlic and cook for 1 minute or until fragrant.
4. Add tomatoes, stock, and basil.
5. Bring to a boil.
6. Add the tortellini and reduce heat.
7. Simmer until tender.
8. Serve warm.