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Cook your pasta shells according to the package and set aside.
In a bowl, mix the ricotta, mozzarella, eggs, salt, pepper, and a handful of parsley.
Fill each shell with the mixture and place them on a baking sheet.
Freeze for 1 hour.
Halve all but 3 of the tomatoes and place on a baking sheet with 5 garlic cloves and 3 shallots.
Toss with olive oil, salt, and pepper, and roast at 400 for 30 minutes.
Blend the roasted vegetables with the broth and strain, set aside.
Chop the remaining 3 tomatoes, 4 garlic cloves, and 2 shallots.
In a large pot, heat 2 tbsp olive oil with 2 tbsp butter, then add the chopped vegetables and cook until fragrant and softened.
Pour in the strained tomato soup and bring to a simmer.
Add a handful of chopped parsley and basil, then season with salt and pepper.
Gently place the stuffed shells into the soup.
Carefully stir just enough to separate them.
Cover and simmer for 4 minutes.
Finish with extra basil on top and enjoy!