Acquacotta Recipe | Traditional Italian Soup | The Cook Book

Serving Details

• Serves: 4 people
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Difficulty: Easy

Recipe Description

Acquacotta is a classic Italian soup, originating from Tuscany, that is simple yet packed with rustic flavors. This dish translates to “cooked water,” reflecting its humble origins. The base of the soup is made from tomatoes, onions, and vegetables, with a rich depth added from the traditional addition of eggs, olive oil, and fresh herbs. It’s perfect for a light, comforting meal, especially when paired with crusty bread to soak up the savory broth.

Cooking Time

• Total Time: 55 minutes
• Active Cooking: 40 minutes

Nutritional Ingredients

• Calories: 250 kcal per serving
• Protein: 8g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 6g
• Sodium: 350mg

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 carrot, diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 2 eggs
• Crusty bread (for serving)
• Fresh basil or parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened and fragrant.
2. Add the chopped tomatoes, carrot, and celery. Stir and cook for another 5-7 minutes until the vegetables begin to soften and the tomatoes start to break down.
3. Pour in the stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for 25 minutes, allowing the flavors to meld together. Season with dried thyme, chili flakes (if using), salt, and pepper.
4. In a separate pan, bring a small pot of water to a boil. Gently add the eggs to the boiling water and cook for 6-7 minutes, or until the yolks are just set. Remove the eggs, cool them under cold running water, peel, and set aside.
5. Once the soup is ready, ladle it into bowls, placing a piece of crusty bread at the bottom of each bowl to soak up the broth.
6. Carefully cut the boiled eggs in half and place one half on top of each serving of soup. Drizzle with a little extra olive oil and garnish with fresh basil or parsley for added freshness.

FAQs

Can I make Acquacotta vegetarian or vegan?

Yes! To make it vegetarian, simply substitute the chicken stock with vegetable stock. For a vegan version, you can omit the eggs or substitute them with a plant-based alternative like tofu for added texture.

Can I make Acquacotta ahead of time?

Yes, you can prepare the soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, and add the eggs just before serving if desired.

Can I add other vegetables to Acquacotta?

Definitely! You can add other vegetables like zucchini, leeks, or spinach to personalize the soup to your taste. The more vegetables, the richer the flavor!

What should I serve Acquacotta with?

Acquacotta is traditionally served with crusty bread, which helps soak up the delicious broth. You could also serve it with a light salad for a complete meal.