Recipe By Chef John
Rating
Published May 4th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 277.5

This is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. It is the kind of dish you really want to savor on a chilly winter day.

Recipe 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
  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 277.5
  • Carbohydrate 34.9 g
  • Cholesterol 18.7 mg
  • Fat 9.6 g
  • Fiber 6.7 g
  • Protein 14.4 g
  • Saturated Fat 2.9 g
  • Sodium 199 mg
  • Sugar 1.4 g

Reviews

  1. Instead of opening a can of anchovies for this recipe I used anchovy paste so there was no waste. It was deelish!
  2. Have not tried yet but have a comment. Like others when I buy tomato paste of anchovy filets I use a bit then have to toss the rest when it dries out or spoils. Try anchovy and tomato pastes that come in tubes.
  3. Loved it. Easy and quick. Anchovy paste and tomato paste both come in a squeeze tube and last forever. Don't leave the anchovy; it gives a small nutty taste not fishy at all. No one knows it's in there. To add additional protein I cooked some ground turkey and threw it in. My German ancestors - Read more ...
  4. great go to recipe. I like a more brothy soup so I cooked my pasta in boiling water then added to the finished soup. Also I didn't have anchovy on hand so used a small clove of garlic and used some left over marinara sauce instead of paste.
  5. I added everything but the anchovy fillet this was super easy to make and I already had the ingredients on hand! Don't forget the red pepper flakes and Parmigiano cheese!
  6. This is one of my favorite soups because it's so quick & easy! I usually make 2 or 3 times the recipe because it is SO good on a cold night--or anytime! Thanks Chef John! You're awesome! Btw I get anchovy paste & it keeps forever; it really adds a nice flavor!
  7. After trying your recipe for ribs I went ahead and made this tonight again I didnt change a thing (except I left out the anchovy) and it was fantastic! Really easy and super fast! Thankyou
  8. So, I did a a few subs on this. I think I made it more like Pasta Faxanadu! Instead of an anchovy filet (because, let's face it, yuck!) I used an Italian turkey sausage, and to avoid wasting most of a can of tomato paste (I had nothing else planned to use it in) I - Read more ...
  9. I added some fresh corn and avocado salsa to this and that took the soup to another level!
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