Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
1 ½ tablespoons olive oil
1 teaspoon tomato paste
1 anchovy fillet, chopped
4 cups chicken broth
1 cup dry cheese tortellini
1 (15 ounce) can white beans, rinsed and drained
1 pinch red pepper flakes, plus more for garnish
1 pinch dried oregano
salt and ground black pepper to taste
2 cups baby spinach leaves
¼ cup grated Parmesan cheese
Directions
Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.