Acquacotta is a classic Tuscan soup built from seasonal vegetables, served over toasted bread and pecorino, and finished with a gently poached egg. Simple, nourishing and deeply satisfying, it’s a perfect example of rustic Italian cooking.
Acquacotta comes from the tradition of cucina povera — using what’s on hand to create something nutritious and delicious. It transforms simple ingredients into a warming meal without fuss.
The dish originated among outdoor workers in La Maremma, Tuscany, where seasonal vegetables were cooked in water and spooned over stale bread with pecorino. The result is humble but full of flavour.
What I love most about this soup is how wholesome it feels and how little effort it needs to taste great. It’s proof that good food doesn’t have to be complicated.
Quick note – our recipe vs tradition
Traditionally the vegetables are added directly to water without frying, giving a lighter, more delicate flavour. In this version we gently sauté the soffritto first to add depth, and we use vegetable stock—now commonly used in place of plain water.
Ingredient notes
- Soffritto – a mix of carrot, celery and onion. Ratios vary by recipe: use more or less of each to suit your taste.
- Greens – rainbow chard is used here, but spinach, kale or cavolo nero are all great alternatives depending on the season.
- Tomatoes – Acquacotta isn’t tomato-forward, so drain canned plum tomatoes before adding, or use a splash of tomato paste or fresh tomatoes if preferred.
- Chilli flakes – optional, for a subtle heat. Adjust to taste or omit entirely.
Recipe tips
Enjoy year-round – this soup is delicious hot or just warm, making it suitable for colder months and the milder days of spring and summer.
Crusty bread – stale bread works beautifully here. If you don’t have stale bread, toast fresh slices before serving.
Variations – add fresh basil or parsley for brightness, or include potatoes if you want a heartier soup.
Yes. You can make the soup ahead of time, but poach the eggs only when you’re ready to serve.
Store leftover soup in the refrigerator for 1–2 days and reheat on the stove. Poach fresh eggs at serving time for best texture.
More Tuscan recipes to try
We publish authentic regional recipes from across Italy, including many Tuscan dishes. Browse our collection for more traditional soups and mains.
Soups
Pappa al Pomodoro (Italian Bread Soup)
Soups
Carabaccia (Tuscan Onion Soup)
Soups
Ribollita – Tuscan Vegetable Soup
Mains
Trippa Finta (Fake Tripe in Tomato Sauce)
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Acquacotta Maremmana (Tuscan Vegetable Soup with Poached Eggs)
By Emily
Ingredients
- 2 cloves garlic
- 1 white onion
- 2 celery stalks
- 1 large carrot
- 7 oz (200g) rainbow chard or other greens
- 14 oz (400g) canned plum tomatoes, drained
- 4 large eggs
- 1 pinch chilli flakes (optional)
- 3¾ cups (900ml) vegetable stock
- 4 slices crusty white bread
- Pecorino cheese, for serving
- Salt and pepper
- Olive oil
Instructions
Prep
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Chop the carrot, celery and onion into medium pieces. Finely chop the garlic. Wash and roughly chop the greens. Drain the plum tomatoes and prepare the stock.
To make the soup
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Heat 2 tablespoons olive oil in a large pot. Add onion, carrot and celery and sauté gently until softened, about 10 minutes. Add garlic, chilli flakes and a pinch of salt and pepper and cook for 30–40 seconds.
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Stir in the chopped chard, then add the drained tomatoes and vegetable stock. Simmer uncovered for 45 minutes.
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Five minutes before the end of cooking, toast the bread slices and place one in each serving bowl. Drizzle with olive oil and grate a generous amount of pecorino over each slice.
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Turn the heat to low and crack the eggs into the simmering soup. Cover and poach for 6–7 minutes, until the whites are set and yolks are to your liking.
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Place each poached egg on top of the bread, ladle the soup over, season with a pinch of salt and pepper, and serve immediately.
Notes
- Use whatever seasonal vegetables you have on hand; the recipe is flexible.
- The soup can be made ahead and kept in the fridge for 1–2 days. Poach the eggs just before serving for best texture.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- For canned tomatoes I recommend choosing a good-quality brand for the best flavour.
- All vegetables are listed as medium unless stated.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an estimate.