Ingredients
1.5 tbsp olive oil
1 tsp tomato paste
1 fillet of anchovy, chopped
4 cups chicken broth
200 g dry cheese tortellini
1 can (425g) white beans, rinsed and drained
1 pinch red pepper flakes
1 pinch dried oregano
Salt and ground black pepper to taste
2 cups baby spinach leaves
25 g grated Parmesan cheese
Directions
Step 1
In a large saucepan over medium heat, add olive oil, tomato paste, and chopped anchovy. Cook for 2-3 minutes until fragrant and the color deepens.
Step 2
Pour in the chicken broth and bring to a boil. Stir in the tortellini and white beans. Cook for about 10 minutes until the tortellini are cooked through but still firm to the bite.
Step 3
Stir in red pepper flakes, oregano, salt, and pepper. Add the spinach and cook until just wilted, about 2-3 minutes. Remove from the heat.
Step 4
Ladle the soup into bowls and garnish with red pepper flakes and grated Parmesan cheese.