Stanley Tucci Pasta Fagioli

I had to try Stanley Tucci’s pasta fagioli, and his shortcut is so smart! He uses marinara sauce to add tons of flavor without a long list of ingredients. Add creamy beans, tender pasta, kale, and Parmesan, and you have a cozy dinner in just 35 minutes.

Serving bowl of Stanley Tucci Pasta Fagioli topped with parmesan cheese.

Why Stanley’s Version Works

  • The Marinara Shortcut: A jar of marinara brings tomatoes, herbs, garlic, and tons of flavor to the soup in one easy step.
  • Dinner in 35 Minutes: This tastes like a cozy soup that simmered all afternoon, but it’s quick enough for a weeknight.
  • Simple and Hearty: Beans, pasta, and kale make it filling without adding meat. Plus, you probably have most of the ingredients already!

Stanley Tucci Pasta e Fagioli Ingredients

Overhead shot of labeled Stanley Tucci pasta fagioli ingredients.
  • Use Good Marinara: It adds a lot of the flavor, so use a brand you love or make your own.
  • Make It Vegetarian: Use vegetable broth instead of chicken broth.
  • Add More: Try ground beef, carrots, or red bell pepper for a heartier soup.
  • Add Lemon: Fresh lemon juice brightens the soup. You can also use red wine vinegar.

How to Make Stanley Tucci Pasta e Fagioli

This easy pasta e fagioli comes together in one pot, making it perfect for busy nights. If you love cozy Italian soups, try my Italian wedding soup, lasagna soup, or zuppa Toscana next.

  1. Sauté the Onion: Heat the olive oil in a large pot over medium low heat, then add the medium onion and cook for about 5 minutes, until softened. Stir in the minced cloves garlic and Italian seasoning, and cook for 1 minute, until fragrant.
  2. Build the Soup: Add the cannellini beans, 24 ounce jar marinara sauce, and chicken broth. Bring to a boil, then reduce the heat to a simmer.
  3. Cook the Pasta: Add the ditalini, small pasta, and simmer, stirring occasionally, until the pasta is al dente.
  4. Finish and Serve: Stir in the kale and lemon juice, then season with salt and black pepper to taste. Ladle into bowls and top Stanley Tucci pasta fagioli with freshly grated Parmesan.
Onions, seasonings and garlic cooking in the bottom of a dutch oven.
Beans, marinara sauce, and chicken broth added to the pot.
Pasta added to the pot.
Kale and lemon juice added to the pot, then seasoned with salt and pepper to taste.

Alyssa’s Pro Tip

Save Some Broth: The pasta will soak up broth as the soup sits. Add a splash of extra broth when you reheat it.

Kitchen Tools Used

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Stanley Tucci Pasta e Fagioli

Stanley Tucci’s pasta fagioli is a cozy 35-minute soup made with his easy marinara shortcut, creamy beans, tender pasta, kale, and Parmesan.
Course main dish, Soup
Cuisine Italian
Keyword pasta e fagioli, pasta e fagioli soup, pasta fagioli, Stanley Tucci Pasta, stanley tucci pasta fagioli, stanley tucci pasta fagioli recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 179kcal
Author Alyssa Rivers

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sliced yellow onion
  • 3 cloves minced garlic
  • 1 teaspoon Italian seasoning
  • 2 (15-ounce) cans cannellini beans drained and rinsed
  • 1 (24-ounce) jar marinara sauce
  • 4 cups chicken broth or vegetable broth
  • 1 cup ditalini pasta
  • 6 cups chopped kale
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 1 cup Parmesan cheese

Instructions

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium sliced yellow onion and cook until softened, about 5 minutes. Add 3 cloves minced garlic, and 1 teaspoon Italian seasoning. Cook for an additional minute, until the garlic is fragrant.
  • To the pot, add 2 (15-ounce) cans cannellini beans, 1 (24-ounce) jar marinara sauce, and 4 cups chicken broth. Bring to a boil and reduce to a simmer.
  • Add 1 cup ditalini pasta to the soup and simmer, stirring occasionally until al dente.
  • Once the pasta is cooked, stir in 6 cups chopped kale 1 tablespoon fresh lemon juice and season with salt and pepper to taste. Ladle the soup into bowls, top each bowl with some of the 1 cup Parmesan cheese, and serve.

Notes

Leftover Instructions
  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the broth as it sits, so add a splash of broth when reheating.
  • Reheating: Warm the soup over medium-low heat on the stovetop or microwave individual portions until heated through.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 647mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1679IU | Vitamin C: 17mg | Calcium: 207mg | Iron: 1mg
Large dutch oven with cooked Stanley Tucci pasta fagioli soup and a wooden ladle.

More Satisfying Soups to Try



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