Stanley Tucci’s Pasta Fagioli: A Cozy Viral Classic

When Stanley Tucci speaks, the world listens—especially when it’s about food. Enter pasta fagioli, a hearty, comforting Italian soup that has captured hearts and taste buds everywhere. Made famous by Tucci’s love for simple and tasty dishes, this pasta fagioli soup is perfect for cold weather. It is warm, filling, and absolutely delicious.

This isn’t just soup—it’s a bowl of tradition, rich with the flavors of Italy and packed with wholesome ingredients. It’s the kind of dish that feels like a warm hug. You can enjoy it on a winter evening or during a relaxed Sunday lunch.

If you’ve been looking for the perfect pasta fagioli soup, this is it. And trust me, it’s so good you’ll be going back for seconds.

What Is Pasta Fagioli?

If you are not familiar, pasta fagioli (pronounced “pasta fazool” in some Italian-American dialects) means “pasta and beans.” A classic Italian soup began as a simple peasant dish. Chefs make it with basic ingredients like beans, pasta, and broth. Over time, people have made it a beloved staple, creating countless variations depending on the region or family.

In true Italian fashion, the beauty of pasta fagioli lies in its simplicity. Proof exists that you don’t need fancy ingredients to make a dish that feels elevated. This soup is full of flavor and tradition. It uses quality ingredients like olive oil, fresh garlic, and a little marinara.

Why Stanley Tucci Loves Pasta Fagioli

If you have watched Stanley Tucci, you know he values Italian food. He hosts the show Searching for Italy and shares recipes.

His love for Italian cuisine is clear. His version of pasta fagioli soup keeps its original roots.

He adds a few upgrades to make it even better. Adding ground beef makes this soup a complete meal. The kale adds color and nutrition.

And let’s not forget the Parmesan rind. Adding one to the pot while the soup simmers gives every bite that special umami flavor. This is what makes Italian cooking so delicious. This is the kind of detail that takes a dish from great to unforgettable.

Why This Recipe Works

1. Balanced Flavors: This soup combines the sweetness of carrots, the smokiness of red pepper flakes, and the brightness of fresh lemon juice. It hits every flavor note perfectly.
2. Hearty and Filling: The mix of beans, pasta, and optional ground beef or Italian sausage makes this a complete meal. Perfect for feeding a crowd or meal prepping for the week.
3. Nutrient-Packed: Ingredients like kale, cannellini beans, and marinara sauce make this dish both healthy and tasty.
4. Versatile: You can replace the beef with ground turkey. Use vegetable broth for a vegetarian option. Add more chili flakes for extra heat.

A Few Tips for Perfect Pasta Fagioli

• Cook the Pasta Just Right: Add the pasta toward the end of cooking to ensure it’s al dente and not mushy. Ditalini is the classic choice, but any small pasta will work.
• Use fresh ingredients. Canned beans and marinara sauce are convenient. However, fresh ingredients greatly improve your dish.
• Don’t Skip the Garnishes: A drizzle of olive oil, a sprinkle of Parmesan, and a squeeze of lemon juice make every bowl better.

How to Serve Pasta Fagioli

This soup is incredibly versatile. Serve it on its own as a hearty lunch or pair it with crusty bread for a dinner that’s sure to satisfy.

If you are hosting, serve the soup in bowls. Let everyone add their own toppings. Extra Parmesan, cracked black pepper, and a drizzle of olive oil are all great choices!

For a lighter option, serve the soup alongside a simple arugula salad dressed with lemon and olive oil. The freshness of the salad pairs beautifully with the rich, savory flavors of the soup.

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Recipe

Stanley Tucci Pasta Fagioli Soup

9 Reviews/4.89 Average

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

x1 x2 x3

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Ingredients:  

1x2x3x

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 Large Carrot, diced
• 1 red pepper, diced
• 6 cloves garlic, minced
• 1 tbs oregano
• 1 tsp thyme
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 lb lean ground beef
• 3 tbs tomato paste
• 7 cups beef broth
• 24 oz Bottle tomato sauce
• 1 15oz White navy beans, drained and rinse
• 3 bay leaves
• 1 cup ditalini or elbow macaroni pasta
• 1 parmesan rind
• 2 handfuls chopped kale, stems removed
• 1 tbs fresh lemon juice

garnish

• 1/4 cup parm
• 1 tbs black pepper
• 1/2 tbs red pepper flakes
• 1/2 cup chives

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Instructions: 

• Heat 2 tbsp olive oil in a large pot over medium heat.
• Add 1 diced onion, 2 diced carrots, and 1 diced red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).
• Sauté for 6-8 minutes until softened.
• Add 6 minced garlic cloves and cook for 30 seconds.
• Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through
• Add 7 cups beef broth, 24 oz tomato sauce, 1 cans of drained cannellini beans, 3 bay leaves, and 1 Parmesan rind
• Bring the soup to a boil, then reduce the heat to a simmer.
• Let it simmer uncovered for about 30 minutes, stirring occasionally.
• Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.
• Stir in 2 cups chopped kale and let it wilt into the soup.
• Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.
• Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice.Serve warm with crusty bread and enjoy!

Enjoy!

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