Acquacotta is not just a dish—it is a story of Tuscany, a soup of humble origins born on Mount Amiata and carried down to the fertile fields of the Maremma.
Belonging fully to the Tuscan traditions of cucina povera and hearty soups, it is always served over slices of unsalted, stale, or toasted Tuscan bread.
This dish tells of migrations and survival: peasants and shepherds who left the mountains to harvest wheat in the plains. With little more than bread, onions, and a hope for tomatoes or cheese, they created a nourishing soup that gathered everyone around the pot at the end of the day.
Today, acquacotta has become a cherished recipe, passed down through families, enriched with eggs and Pecorino, but still carrying the memory of its origins. It is both poor and noble—simple and profound—like Tuscany itself.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
⅓ cup extra virgin olive oil (80 ml)
1 bunch celery (about 6 stalks)
6 medium onions (preferably red onions)
A few basil leaves
2 pounds peeled tomatoes (1 kg)
4 cups vegetable stock (1 liter)
Red chili pepper flakes, to taste
Salt, to taste
12 slices stale Tuscan-style bread (unsalted, rustic loaf works best)
6 large eggs
6 tablespoons grated mature Tuscan Pecorino cheese
METHOD:
Heat olive oil in a large heavy pot over low heat. Add halved and thinly sliced onions. Sauté very slowly until soft and golden (about 15 minutes).
Add chopped celery and cook gently for another 5 minutes.
Stir in chili flakes, then add the peeled tomatoes and vegetable stock. Mix well.
Add basil leaves and simmer for about 30 minutes, until the soup thickens slightly but remains brothy.
Crack the eggs directly into the simmering soup. Poach gently for 4–5 minutes until whites are set but yolks remain soft.
Place 2 slices of stale bread into each serving bowl and sprinkle with Pecorino cheese.
Ladle the hot soup and eggs over the bread. Let rest for 10 minutes before serving so the bread absorbs the flavors.
Tips & Tricks
Bread matters: Rustic Tuscan-style bread (unsalted) is key. If unavailable, choose a hearty artisan loaf.
Eggs & cheese: For a lighter, more traditional version, omit eggs and cheese.
Make ahead: Prepare the soup base in advance; just add eggs before serving.
Consistency: It should be soupy, not too thick—like a loose minestrone.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 34 g |
| Protein | 15 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sodium | 520 mg |
Acquacotta: Tuscan Vegetable Soup
Notes
Ingredients
- ⅓ cup extra virgin olive oil (80 ml)
- 1 bunch celery (about 6 stalks)
- 6 medium onions (preferably red onions)
- A few basil leaves
- 2 pounds peeled tomatoes (1 kg)
- 4 cups vegetable stock (1 liter)
- Red chili pepper flakes, to taste
- Salt, to taste
- 12 slices stale Tuscan-style bread (unsalted, rustic loaf works best)
- 6 large eggs
- 6 tablespoons grated mature Tuscan Pecorino cheese
Instructions
- Heat olive oil in a large heavy pot over low heat. Add halved and thinly sliced onions. Sauté very slowly until soft and golden (about 15 minutes).
- Add chopped celery and cook gently for another 5 minutes.
- Stir in chili flakes, then add the peeled tomatoes and vegetable stock. Mix well.
- Add basil leaves and simmer for about 30 minutes, until the soup thickens slightly but remains brothy.
- Crack the eggs directly into the simmering soup. Poach gently for 4–5 minutes until whites are set but yolks remain soft.
- Place 2 slices of stale bread into each serving bowl and sprinkle with Pecorino cheese.
- Ladle the hot soup and eggs over the bread. Let rest for 10 minutes before serving so the bread absorbs the flavors.
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