Ingredients
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1 ½ tablespoons olive oil
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1 teaspoon tomato paste
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1 anchovy fillet, chopped
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4 cups chicken broth
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1 cup dry cheese tortellini
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1 (15 ounce) can white beans, rinsed and drained
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1 pinch red pepper flakes, plus more for garnish
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1 pinch dried oregano
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salt and ground black pepper to taste
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2 cups baby spinach leaves
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¼ cup grated Parmesan cheese
Directions
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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.
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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.
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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.
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Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.
Nutrition Facts (per serving)
278 | Calories |
10g | Fat |
35g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 278 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 3g | 15% |
Cholesterol 19mg | 6% |
Sodium 199mg | 9% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 7g | 24% |
Total Sugars 1g | |
Protein 14g | 29% |
Vitamin C 5mg | 6% |
Calcium 203mg | 16% |
Iron 5mg | 25% |
Potassium 634mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.