Pasta Fazoolander

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

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.