Fiery Tomato and Shrimp Soup

Fiery Tomato and Shrimp Soup 

Serves 6 to 8
Ingredients
2 tablespoons olive oil
1 expansive onion, diced
Fit salt
Naturally ground dark pepper
4 cloves garlic, minced
1/4 teaspoon red pepper drops, in addition to additional as required
1/4 glass tomato glue
8 glasses unsalted chicken soup
2 glasses dry ditalini pasta
1/2 pounds uncooked peeled and deveined medium shrimp
1/4 glass approximately pressed new basil takes off

Method
Warmth the oil in a 5-quart or bigger Dutch stove over medium-high warmth until shining. Include the onion, season with salt and pepper, and sauté until translucent and relaxed, around 5 minutes. Include the garlic and pepper pieces and sauté until fragrant, around 1 minute more.

Include the tomato glue and sauté until the point that the glue has developed in shading, around 2 minutes. Mix in the chicken stock. Heat to the point of boiling, at that point diminish the warmth to low to stew revealed for 10 minutes.

Add the pasta and keep on simmering until it's still somewhat firm, around 10 minutes or as per bundle guidelines. Taste and season the soup with salt, pepper, and red pepper pieces as required.

Blend in the shrimp and stew until the point that they are pink and murky, 3 to 4 minutes. Daintily cut the basil and serve the soup quickly, as it doesn't keep well, with basil sprinkled over each bowl.