Stanley Tucci Pasta Fagioli

I had to try Stanley Tucci’s pasta fagioli, and his shortcut is so smart! He uses marinara sauce to add tons of flavor without a long list of ingredients. Add creamy beans, tender pasta, kale, and Parmesan, and you have a cozy dinner in just 35 minutes.

How to Make Stanley Tucci Pasta e Fagioli

This easy pasta e fagioli comes together in one pot, making it perfect for busy nights. If you love cozy Italian soups, try my Italian wedding soup, lasagna soup, or zuppa Toscana next.

1. Sauté the Onion: Heat the olive oil in a large pot over medium low heat, then add the medium onion and cook for about 5 minutes, until softened. Stir in the minced cloves garlic and Italian seasoning, and cook for 1 minute, until fragrant.
2. Build the Soup: Add the cannellini beans, 24 ounce jar marinara sauce, and chicken broth. Bring to a boil, then reduce the heat to a simmer.
3. Cook the Pasta: Add the ditalini, small pasta, and simmer, stirring occasionally, until the pasta is al dente.
4. Finish and Serve: Stir in the kale and lemon juice, then season with salt and black pepper to taste. Ladle into bowls and top Stanley Tucci pasta fagioli with freshly grated Parmesan.

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