Introduction
If there’s one thing Stanley Tucci has taught the world, it’s that Italian food is more than just a meal—it’s a story, a memory, and a little piece of home. And nothing embodies that better than Stanley Tucci’s Pasta Fagioli Recipe You’ll Make on Repeat.
This dish is the very definition of comfort food. Creamy beans, perfectly cooked pasta, a tomato-rich broth, and a hint of Parmesan magic—it’s rustic, cozy, and nourishing all at once. No wonder it’s gone viral!
I remember the first time I made Pasta Fagioli at home. It was a chilly evening, and I wanted something hearty but simple. As the pot simmered, the aroma filled my kitchen, and suddenly I understood why Tucci swears by this recipe. It feels like being wrapped in a warm blanket while sitting at an Italian nonna’s kitchen table.
So, if you’re ready to bring a little Tucci magic into your own kitchen, let’s dive into this recipe that’s become a weeknight staple in my home—and trust me, once you try it, you’ll be making it on repeat too.
Ingredients for Stanley Tucci’s Pasta Fagioli Recipe You’ll Make on Repeat
Here’s what you’ll need to create this cozy Italian classic:
- Olive oil – For sautéing and richness.
- 1 onion, diced – Brings sweetness and depth.
- 2–3 garlic cloves, minced – Adds that classic Italian aroma.
- 2 celery stalks, chopped – For a little crunch and freshness.
- 2 carrots, chopped – Sweetens the broth.
- 1 can (14 oz) crushed tomatoes – Forms the base of the sauce.
- 1 can (14 oz) cannellini beans, drained and rinsed – Creamy, hearty texture.
- 4 cups chicken or vegetable broth – The foundation of the soup.
- 1 cup small pasta (ditalini or elbow) – Holds the sauce beautifully.
- 1–2 sprigs fresh rosemary or thyme – Earthy and fragrant.
- Salt & pepper – To taste.
- Parmesan cheese (grated) – For finishing.
- Optional: A pinch of red pepper flakes for a little heat.
Substitutions & Options
- Gluten-Free: Use gluten-free pasta, rice, or even quinoa.
- Vegan: Use vegetable broth and skip the Parmesan (or swap in a vegan cheese alternative).
- Low-Sodium: Choose low-salt broth and canned beans.
- Extra Protein: Add Italian sausage, pancetta, or shredded chicken for a heartier dish.
Step-by-Step Instructions
Step 1: Build the flavor base
In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5–7 minutes, until the vegetables are softened and aromatic.
Step 2: Add tomatoes & herbs
Stir in the crushed tomatoes, fresh rosemary or thyme, and a pinch of salt and pepper. Let this simmer for 5 minutes to deepen the flavor.
Step 3: Add the beans & broth
Pour in the cannellini beans and broth. Stir well, then let everything simmer together for about 15–20 minutes. This is where the flavors meld into that warm, cozy broth.
Step 4: Cook the pasta
Meanwhile, cook your pasta in a separate pot until just shy of al dente. Drain and set aside. (Pro tip: cooking the pasta separately prevents it from soaking up all the broth.)
Step 5: Combine & finish
Add the cooked pasta into the soup pot, stirring to combine. Taste and adjust seasonings as needed.
Step 6: Serve & enjoy
Ladle into bowls, top with a generous sprinkle of Parmesan, and maybe even a drizzle of good olive oil. Serve with crusty bread on the side to soak up every last drop.
Extra Tips for Pasta Fagioli Perfection
- Serving Suggestions: Serve with toasted garlic bread, a side salad, or even roasted veggies.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Add a splash of broth or water when reheating to loosen the soup, as the pasta will absorb liquid over time.
- Variations: Add spinach or kale for a veggie boost, or swap cannellini beans for chickpeas or kidney beans.
Nutritional Information (per serving, approx.)
(Based on 6 servings)
- Calories: ~370
- Protein: 14g
- Carbohydrates: 58g
- Fat: 8g
- Fiber: 9g
- Sodium: 690mg
(Exact values depend on ingredient choices.)
FAQ About Stanley Tucci’s Pasta Fagioli Recipe You’ll Make on Repeat
1. How long does it take to make this recipe?
From start to finish, about 40 minutes—perfect for a weeknight dinner.
2. Can I substitute the beans?
Yes! Cannellini beans are traditional, but chickpeas, kidney beans, or even lentils work well.
3. Can I freeze Pasta Fagioli?
Absolutely. Just leave the pasta out before freezing. When ready to serve, reheat the soup and add freshly cooked pasta.
4. What pasta shape works best?
Ditalini is traditional, but elbow macaroni, small shells, or even orecchiette are great substitutes.
5. How can I make it spicier?
Add red pepper flakes or a spoonful of Calabrian chili paste for a little extra kick.
Conclusion
There’s a reason this dish has captured so many hearts online—Stanley Tucci’s Pasta Fagioli Recipe You’ll Make on Repeat is timeless comfort food. It’s simple, nourishing, and filled with flavors that remind you of family dinners and cozy nights in.
Every bite tells a story, and once you’ve tried it, you’ll understand why Stanley Tucci himself treasures this dish. It’s not just a recipe—it’s a tradition, one you’ll want to keep cooking again and again.
So go ahead, grab a pot, and bring a little Italian magic into your kitchen tonight. And don’t forget to share your Pasta Fagioli photos—I’d love to see your creations! Drop a comment below and let me know how it turned out.
Buon appetito! 🍲✨