Ingredients
4 servings
- •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
- •salt and ground black pepper to taste
- •1 pinch red pepper flakes
- •1 pinch dried oregano
- •2 cups baby spinach leaves
- •¼ cup grated Parmesan cheese
- •1 pinch red pepper flakes, or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet, cook until fragrant and 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 salt, black pepper, 1 pinch red pepper flakes, and oregano. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from heat. Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 278
- Carbohydrate: 35g
- Fat: 10g
- Fiber: 7g
- Protein: 14g
- Sugar: 1g