Acquacotta Soup Recipe
The Acquacotta Soup Recipe is a comforting, traditional Tuscan dish made from simple ingredients like vegetables, tomatoes, and stale bread. It’s perfect for a hearty meal that brings the taste of Italy right to your table.
Ingredients
- 2 onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 ripe tomatoes diced
- 4 cups vegetable or chicken stock
- 4 slices of stale rustic bread
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon fresh parsley chopped
- Salt and pepper to taste
- Optional: Pecorino cheese or oregano for garnish
Instructions
- Prepare your ingredients: Chop the onions, carrots, and celery. Dice the tomatoes and set them aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook until they soften and turn golden brown, about 10 minutes.
- Add garlic and tomatoes: Stir in the garlic and tomatoes. Cook until the tomatoes break down and form a thick base, about 5–7 minutes.
- Pour in the stock: Slowly add the vegetable or chicken stock to the pot. Bring to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes.
- Season and simmer: Add thyme, parsley, salt, and pepper. Let the soup simmer, allowing all the flavors to combine.
- Serve with bread: Tear the slices of stale bread into bowls. Pour the hot soup over the bread, letting it soak up the broth.
Notes
For extra flavor, top the soup with a sprinkle of Pecorino cheese or oregano.
Use vegetable stock for a lighter version or chicken stock for a richer taste.
Acquacotta is traditionally a rustic dish, so don’t worry about making perfect cuts of vegetables—it’s meant to feel homemade.
Use vegetable stock for a lighter version or chicken stock for a richer taste.
Acquacotta is traditionally a rustic dish, so don’t worry about making perfect cuts of vegetables—it’s meant to feel homemade.