Stanley Tucci’s pasta fagioli is a cozy Italian soup that comes together in just 35 minutes, thanks to a clever shortcut. Instead of building flavor from scratch with a long list of ingredients, this recipe uses a jar of marinara sauce to bring tomatoes, herbs, and garlic to the pot in one easy step. Combined with creamy cannellini beans, tender ditalini pasta, kale, and Parmesan, it makes a satisfying dinner that tastes like it simmered all afternoon.
Why This Pasta Fagioli Works
The marinara shortcut is the star of the show. A good jar of marinara delivers tomatoes, herbs, and garlic all at once, so you get deep flavor without a lengthy ingredient list. That means this soup is quick enough for a weeknight but still tastes rich and comforting.
It’s also simple and hearty. Beans, pasta, and kale make it filling without any meat, and you probably already have most of the ingredients in your pantry. The result is a bowl of soup that feels like a warm hug.
Ingredients for Stanley Tucci Pasta Fagioli
Here’s what you’ll need to make this cozy soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 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 for a vegetarian version)
- 1 cup ditalini pasta
- 6 cups chopped kale
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1 cup Parmesan cheese, freshly grated
Use good marinara: Since the sauce provides much of the flavor, choose a brand you love or make your own.
Make it vegetarian: Simply swap the chicken broth for vegetable broth.
Add more: For a heartier soup, try adding ground beef, carrots, or red bell pepper.
Add lemon: A squeeze of fresh lemon juice brightens the soup. Red wine vinegar works well too.
How to Make Stanley Tucci Pasta Fagioli
This easy pasta e fagioli comes together in one pot, making it perfect for busy nights. If you love cozy Italian soups, you might also enjoy Italian wedding soup, lasagna soup, or zuppa Toscana.
- Sauté the onion: Heat the olive oil in a large pot over medium-low heat. Add the sliced onion and cook for about 5 minutes, until softened.
- Add garlic and seasoning: Stir in the minced garlic and Italian seasoning. Cook for 1 minute, until fragrant.
- Build the soup: Add the cannellini beans, marinara sauce, and chicken broth. Bring to a boil, then reduce the heat to a simmer.
- Cook the pasta: Add the ditalini and simmer, stirring occasionally, until the pasta is al dente.
- Finish and serve: Stir in the kale and lemon juice. Season with salt and black pepper to taste. Ladle into bowls and top with freshly grated Parmesan.
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
- Large pot: Use a Dutch oven or large pot to make the soup.
- Cheese grater: For grating fresh Parmesan on top.
- Chef’s knife: Makes it easy to chop the onion, garlic, and kale.
Recipe Details
Course: Main dish, Soup
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 179kcal
Storage and Reheating
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 Information
Per serving: 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.
More Satisfying Soups to Try
- Ham and Potato Cheddar Soup – 30 minutes
- Award Winning Cheeseburger Soup – 45 minutes
- Creamy Chicken Alfredo Soup – 30 minutes
- Chicken and Dumpling Soup – 50 minutes
