Who are we to argue if Stanley Tucci says a dish is worth making? This flavor-packed, hearty pasta fagioli is basically a cheat code for feeling like you’re an Italian nonna—minus the years of culinary experience and the rustic kitchen.
And if you’re in the mood for something a little softer and creamier, this white pasta e fagioli soup is the cozy, no-tomato cousin worth keeping nearby.
The first time I made it was on a Sunday when the weather was dreary, and my fridge was practically empty except for a sad carrot and some forgotten kale. But with a few pantry staples, this soup came together like magic.
It’s one of those cozy, comforting dishes that tricks your family into thinking you spent hours in the kitchen when really, you just followed Tucci’s lead and let the soup do all the work.
Plus, the Parmesan rind adds that fancy umami punch, making it taste like you know what you’re doing. So, go ahead and make it—it’s easy, it’s comforting, and it’s an edible hug from Stanley himself.
Stanley Tucci’s Famous Pasta Fagioli
EQUIPMENT (PAID LINKS)
- Equipment:
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 large carrot diced
- 1 red bell pepper diced
- 6 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 pound lean ground beef
- 3 tablespoons tomato paste
- 7 cups beef broth
- 3 cups tomato sauce about one 24-ounce jar
- 1 can 15 ounces cannellini or navy beans, drained and rinsed
- 3 bay leaves
- 1 cup ditalini or elbow pasta
- 1 small Parmesan cheese rind optional
- 2 cups chopped kale stems removed
- 1 tablespoon lemon juice
- Optional garnish: 1/4 cup grated Parmesan cheese 1/2 teaspoon red pepper flakes, 1/2 cup chopped chives, extra olive oil, lemon wedges
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and red bell pepper. Sprinkle in the oregano, thyme, salt, and black pepper. Cook, stirring often, for 6-8 minutes, until the vegetables are softened.2 tablespoons olive oil, 1 medium yellow onion, 1 large carrot, 1 red bell pepper, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 1/2 teaspoons salt, 1 1/2 teaspoons black pepper
- Add Garlic and Beef: Stir in the minced garlic and cook for 30 seconds until it smells amazing. Add the ground beef and cook until it’s browned and fully cooked, breaking it up with a spoon.6 cloves garlic, 1 pound lean ground beef
- Build the Soup: Add the tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the beef broth, tomato sauce, drained beans, bay leaves, and Parmesan rind if using. Bring everything to a boil, then lower the heat to a simmer.3 tablespoons tomato paste, 7 cups beef broth, 3 cups tomato sauce, 1 can, 3 bay leaves, 1 small Parmesan cheese rind
- Simmer the Flavors: Let the soup simmer uncovered for 30 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
- Cook the Pasta: Add the ditalini or elbow pasta to the pot and cook for 8-10 minutes, until it’s tender but still has a little bite.1 cup ditalini or elbow pasta
- Add the Greens: Stir in the chopped kale and let it wilt into the soup for about 2 minutes.2 cups chopped kale
- Brighten the Flavor: Add the lemon juice and give the soup a taste. Add a pinch more salt or pepper if needed.1 tablespoon lemon juice
- Serve It Up: Ladle the soup into bowls. Top with grated Parmesan, red pepper flakes, chopped chives, a drizzle of olive oil, and a squeeze of lemon if you’re feeling fancy. Serve with crusty bread and enjoy!
Stanley Tucci’s Pasta Fagioli Hacks (From Someone Who’s Totally Not Obsessive 😏)
🍝 Ditch the Fancy Pasta
Don’t stress if you can’t find ditalini—elbow macaroni works just fine. Honestly, any small pasta shape will do, so grab whatever you’ve got in the pantry and roll with it.
🥫 Canned Beans Are Your Best Friend
Forget soaking dried beans overnight (who has time for that?). Grab a can of cannellini or navy beans, drain, rinse, and toss ‘em in. Instant satisfaction.
🧀 Parmesan Rind—Use It or Lose It
Sure, the rind adds fancy umami vibes, but if you don’t have one, skip it. Toss in an extra handful of grated Parmesan at the end and call it a day.
🌿 Kale Shmale—Spinach Works Too
Not a kale fan? Sub in spinach or even Swiss chard. No one’s judging. It’s soup—it’s forgiving.
🍋 Lemon Juice = Flavor Bomb
Don’t skip the lemon juice at the end—it’s what makes the soup sing. But if you’re out, a splash of white wine vinegar works in a pinch.
💪 Ground Beef? Turkey Works Too
Want to lighten it up? Swap the beef for ground turkey or even Italian sausage for a fun twist. Just make sure to season well.
🌶️ Spice Level—Your Call
Like it spicy? Double up on the red pepper flakes or add a dash of hot sauce at the end. Kids hate spice? Skip it. You’re in charge here.
🍞 Serve It Like a Pro
Crusty bread is non-negotiable. Even better, grill it with a bit of olive oil. Or if you’re feeling lazy (respect), just grab a bag of garlic croutons and toss ‘em on top.
🍷 Wine Pairing? Sure.
Pour yourself a glass of whatever red wine you have open. Even if it’s “leftover” from last night. You deserve it.
Good!