Stanley Tucci’s Pasta Fagioli Copycat Recipe

Stanley Tucci’s Pasta Fagioli is a comforting Italian soup made with creamy cannellini beans, small pasta, Tuscan kale, marinara sauce, and Parmesan. Inspired by traditional Italian home cooking, this hearty dish combines simple pantry ingredients into a flavorful meal that is perfect for cozy dinners, family gatherings, or a satisfying bowl of comfort food.

Why Everyone Will Love This Recipe

This pasta fagioli is hearty, flavorful, and incredibly comforting. The beans create a creamy base, the pasta adds satisfying texture, and the Parmesan rind infuses the soup with rich savory flavor. It’s an affordable, nourishing dish that feels rustic and homemade while still delivering the depth of a restaurant-quality recipe.

What Is the Dish?

Pasta fagioli, meaning “pasta and beans” in Italian, is a traditional Italian soup that has been enjoyed for generations. Originally considered a humble peasant dish, it was created as a way to make a filling meal from inexpensive ingredients like dried beans, pasta, vegetables, and leftover pantry staples.

The recipe varies widely across Italy depending on the region and available ingredients. Some versions are brothy, others are thicker and stew-like, and ingredients may include tomatoes, greens, pancetta, or different types of beans. Stanley Tucci’s version reflects the comforting Italian-American style while maintaining the traditional focus on simplicity and flavor. Fun fact: adding a Parmesan rind while simmering is a classic Italian technique that allows the cheese to slowly release salty, nutty flavor into soups and sauces instead of wasting the leftover rind.

Cooking Tips

• Use a Parmesan rind while cooking for deeper flavor, then remove it before serving.
• Cook the pasta separately to prevent it from absorbing too much broth if you plan to save leftovers.
• Use good-quality marinara sauce since it becomes part of the soup’s flavor base.
• Tuscan kale adds texture and nutrition, but it can be substituted with other hearty greens.
• Add crushed red pepper at the end to control the spice level.

Frequently Asked Questions

What Does Pasta Fagioli Mean?

Pasta fagioli translates from Italian as “pasta and beans,” which are the two main ingredients in this traditional soup.

Is Pasta Fagioli a Soup or a Stew?

It can be either. Some versions are brothy like soup, while others are thicker and closer to a stew.

Can I Use Another Type of Bean?

Yes. Cannellini beans are traditional, but Great Northern beans or navy beans can also work.

Can I Make Pasta Fagioli Vegetarian?

Yes. Use vegetable broth instead of chicken broth and choose a vegetarian Parmesan alternative if needed.

What Pasta Shape Works Best?

Small pasta shapes such as ditalini are classic because they blend well with the beans and broth.

How to Store

Store leftover pasta fagioli in an airtight container in the refrigerator for up to 4 days. If possible, store the pasta separately from the soup base because it will continue absorbing liquid over time. Reheat gently on the stovetop, adding extra broth if needed.

How to Freeze

Freeze the soup base without pasta for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently. Add freshly cooked pasta when serving for the best texture.

Ingredients

• 2 tbsbs extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 (15 + ½-oz.) cans cannellini beans, drained and rinsed
• 3 cups low-sodium chicken broth or vegetable broth
• 2 + ½ cups marinara sauce (about one 24-oz. jar)
• 1 Parmesan rind
• ½ cup grated Parmesan cheese, for serving
• 6 cups Tuscan kale, stemmed and chopped
• 1 pound small pasta, such as ditalini
• 1 tbsp red wine vinegar
• Salt and black pepper, to taste
• Crushed red pepper, to taste

How to Make Stanley Tucci's Pasta Fagioli

1. Heat olive oil in a large pot over medium-low heat. Add onion and garlic and cook, stirring often, until softened, about 8 minutes.
2. Add cannellini beans, broth, marinara sauce, and Parmesan rind. Increase heat until the mixture reaches a simmer.
3. Cook for about 15 minutes, stirring occasionally, so the flavors combine.
4. Bring 2 quarts of water to a boil in a separate pot. Add 2 teaspoons salt and cook kale until tender, about 3 minutes. Transfer kale to the soup using tongs, reserving the cooking water.
5. Return the kale water to a boil. Cook pasta according to package directions until tender. Drain and divide among serving bowls.
6. Stir red wine vinegar into the soup. Remove the Parmesan rind, then season with salt and pepper to taste.
7. Ladle soup over the pasta. Finish with grated Parmesan and crushed red pepper if desired.