Acquacotta – a simple yet rich, leftover soup for fall in Italy

Acquacotta, meaning “cooked water,” is a traditional peasant soup from the Maremma region of Tuscany, Italy. This dish is humble, hearty and born from necessity- it uses simple ingredients like stale bread, seasonal vegetables, and water to create a nutritious meal. This version here is perfectly matching the fall, when there are abundant harvests of tomatoes, onions, celery, and garlic.

Authentic Seasonal Acquacotta Recipe

Yield: 4

Acquacotta

This version is a classic in Italy, and combines a tomato-based broth with onions, celery, and garlic, thickened with bread and topped with poached eggs and Pecorino cheese for an authentic touch.

Ingredients

60 ml extra-virgin olive oil, plus more for drizzling
2 large onions (about 450 g), thinly sliced
2-3 celery stalks, finely chopped
4-5 garlic cloves, minced
1 small red chili pepper (peperoncino), seeded and finely chopped (or to taste)
1 can (800 g) peeled tomatoes, crushed by hand, or 900 g fresh ripe tomatoes, chopped
1 liter vegetable broth or water
A handful of fresh basil leaves, torn
Salt and freshly ground black pepper, to taste
4 slices of stale Tuscan bread (or any rustic bread), toasted
4 large eggs
Freshly grated Pecorino Romano cheese, for serving

Instructions

Prepare the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and chopped celery, cooking until softened and translucent, about 10 minutes. Stir in the minced garlic and chili pepper, sautéing for another 2-3 minutes until fragrant.
Add tomatoes and simmer: Pour in the crushed tomatoes with their juices. Season with salt and pepper. Bring to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Build the broth: Add the vegetable broth or water and the torn basil leaves. Simmer uncovered for another 20-30 minutes on low heat, stirring occasionally. The soup should be brothy but flavorful—adjust seasoning as needed. If it seems too thick, add a bit more water.
Toast the bread: While the soup simmers, toast the bread slices until crisp. Place one slice at the bottom of each serving bowl. Poach the eggs: Create small wells in the simmering soup and carefully crack an egg into each. Cover the pot and poach the eggs for 3-5 minutes, or until the whites are set but the yolks remain runny.
Assemble and serve: Ladle the soup over the toasted bread in the bowls, ensuring each gets a poached egg. Drizzle with extra olive oil, sprinkle generously with grated Pecorino cheese, and serve immediately.

Notes

This soup is best enjoyed hot, with the bread soaking up the broth for a comforting texture.
Variations might include wild mushrooms, fennel, or greens like escarole for seasonal twists, but this core recipe stays true to its Tuscan roots.
For a vegan version, simply omit the eggs and cheese. Buon appetito!

Step by step acquacotta in images

finely chop onion
finely chop garlic
cut carrot and cellery
add broth
simmer until ready

For your inspiration, here is a Menu Containing Acquacotta

Antipasto: Bruschetta con funghi porcini e tartufo nero (bruschetta with porcini mushrooms and black truffles, garnished with fresh arugula leaves)
Primo: Acquacotta toscana (traditional soup with stale bread, onions, tomatoes, poached eggs, and autumn herbs, served with grated Parmesan)
Secondo: Arrosto di maiale con castagne e zucca (pork roast with chestnuts and roasted pumpkin, flavored with rosemary and sage)
Contorno: Insalata di radicchio e pere (red radicchio salad with roasted pears, walnuts, and balsamic dressing)
Dolce: Torta di castagne con cioccolato fondente (chestnut cake with dark chocolate, served with a drizzle of autumn honey)

Here you will find some autumn recipes, cooked often in Italy:

Here you will find some Christmas recipes cooked often in Italy:

Here you will find some other recipes cooked often in Italy:

You will find here, many more mediterranean recipes:

Switching gears…

If you’re ready for a little break from the kitchen, let’s switch gears to something even closer to my heart: protecting and feeding the soul of my family!
I shared here some quiet, powerful words I whisper daily. They are simple models I’ve crafted to cover protection, guidance, health, and joy for my loved ones — off course, feel free to adapt them for your own family!