35 Degree Weather Soup with Tortellini, Spinach and White Beans

There's nothing like a hearty soup to warm you up when it's cold outside. This is a recipe from Chef John - and it's fast and easy! From start to finish it will take you less than 30 minutes.

Take a large sauce pan and heat the olive oil along with the tomato paste. Throw in the anchovy fillet for added flavor - you won't taste the anchovy but it helps bring out the other flavors in the soup. Pour in the chicken broth and bring it to a boil. When the chicken broth starts to boil throw in the dry tortellini. Cook for five minutes and then throw in one can of rinsed white beans (I used Bush white beans). Cook for another 5 minutes. Season the soup with red pepper flakes, salt and pepper. I like to throw in a little cajun style seasoning for extra flavor but this is optional. Right before you turn the heat off throw in the spinach and let it wilt. Serve immediately. Parmesan cheese on top is optional.

Bon appetite!

1 1/2 tablespoon olive oil
1 teaspoon tomato paste
1-2 anchovy fillet
1 quart chicken, or vegetable broth
1 cup dry tortelinni
1 (15-oz) can white beans, drained
2 cups packed baby spinach, roughly chopped
salt and fresh ground black pepper to taste
red pepper flakes
parmesan cheese