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Stanley Tucci’s Famous Pasta Fagioli

This soup isn’t just a meal—it’s basically a warm Italian hug in a bowl, perfect for chilly nights when you want comfort food but still want to look like you made an effort. Packed with pasta, beans, and just enough kale to convince yourself it’s healthy, this dish will make you the star of any dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Course First Course
Cuisine Italian
Servings 6

EQUIPMENT (PAID LINKS)

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!