Acquacotta (Traditional Tuscan Soup)

Traditional Tuscan Soup (Acquacotta)

Course Soup
Cuisine tuscany
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 345 kcal



  • 3 tablespoon olive oil Extra Virgin
  • 3 stalks celery sticks 1 inch Slice
  • 2 medium carrots 1 inch Slice
  • 1 small red onion Chopped
  • 2 cloves garlic Minced
  • 3 sprigs thyme Chopped
  • 5 large plum tomatoes Chopped
  • 2 tbs. flat leaf parsley Chopped
  • 8 slices Ciabatta Bread Day Old
  • 4 eggs Poached
  • 1/2 cup Cannellini beans Can
  • 1/4 cup arugula Chopped
  • 1/4 cup Pecorino Romano cheese Quality
  • 3 tbs. tomato paste
  • 4 quarts chicken stock (no sodium)
  • 1 teaspoon Kosher salt


Instructions for Acquacotta

  1. Heat the olive oil in a large saucepan and gently saute the celery, carrots, onion, garlic, thyme and tomato paste  for 6 minutes until softened. Add chicken stock and continue cooking for 5 minutes.

  2. Stir in the tomatoes and cook for 10 minutes until they begin to break down, then pour in more chicken stock and bring to a gentle simmer.
  3. Gently add cannellini beans and let it simmer on low heat for another 10 minutes.

  4. In a separate large saucepan add 4 quarts water, 1 tbs. salt, and 3 tbs. white vinegar. Bring to a simmer. Stir water to create a vortex and gently crack 1 egg at a time to the center. The vinegar will bind the egg white to the egg yolk. After 5 minutes cooking gently scoop out eggs with a large slotted spoon and submerge in ice bath for 5 minutes.

  5. Add chopped parsley, chopped arugula, salt and black pepper to the soup, and mix in the torn day old ciabatta bread.

  6. Divide the soup between 4 bowls and place poached egg on top of each. Serve scattered with extra thyme.

Recipe Notes

Day-old Italian bread, even chunk of Focaccia, is a must-have with this soup. Soaking the bread and topping it with the veggies makes this a happy and hearty addition to the meal.