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Acquacotta

Acquacotta from the Maremma area of Tuscany: a humble vegetable soup of slowly cooked onions, celery and tomatoes, poured over toasted bread and finished with eggs poached in the broth.

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Acquacotta

Cooked water that eats like dinner

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Acquacotta from the Maremma area of Tuscany: a humble vegetable soup of slowly cooked onions, celery and tomatoes, poured over toasted bread and finished with eggs poached in the broth.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
4 servings

Ingredients

4 servings
  • 2 large onions, thinly sliced
  • 2 celery ribs, sliced
  • 1 14-oz can tomatoes
  • 4 eggs
  • 4 slices toasted country bread
  • Grated Pecorino Romano
  • Olive oil, salt, chili flakes
View list

Instructions

  1. 01

    Cook the onions slowly. Soften the onions in olive oil for 20 minutes until sweet and golden.

  2. 02

    Build the soup. Add celery and tomatoes with water to cover and simmer 25 minutes.

  3. 03

    Poach the eggs. Crack the eggs into the simmering soup and cook gently until the whites set.

  4. 04

    Assemble in the bowl. Put toasted bread in each bowl, ladle soup over it, top with an egg and Pecorino.

Larry’s rule: The name means cooked water — the slow onions are what turn water into dinner.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Acquacotta

What it is

Acquacotta is a soup recipe rooted in Tuscany's rustic, practical cooking. This version makes 4 servings in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: cook the onions slowly, then build the soup, then poach the eggs. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 large onions, thinly sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 celery ribs, sliced — supports the dish's balance, texture and regional character.
  • 1 14-oz can tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • 4 eggs — adds richness and helps bind or set the finished dish.

Smart substitutions

Parmigiano-Reggiano is milder than Pecorino Romano. It can replace part of the pecorino, but the dish will be less sharp and salty.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Did you make this?

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Questions Larry gets asked

How long does acquacotta take to make?
About 1 hr 5 min start to finish — roughly 15 min of prep and 50 min of cooking. That yields 4 servings.
What do you need to make acquacotta?
7 ingredients, starting with 2 large onions, thinly sliced, 2 celery ribs, sliced, 1 14-oz can tomatoes. The full list with quantities is on this page.
How do you start acquacotta?
Cook the onions slowly: Soften the onions in olive oil for 20 minutes until sweet and golden.
How do you know when acquacotta is done?
Assemble in the bowl. Put toasted bread in each bowl, ladle soup over it, top with an egg and Pecorino.
What is the most common mistake with acquacotta?
The name means cooked water — the slow onions are what turn water into dinner.
Can you make acquacotta ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Quick answer

How do you grill sausage and peppers?

Set up two heat zones. Grill Italian sausages over indirect heat for 10 to 12 minutes, then finish over direct heat for 3 to 4 minutes to crisp the casing. Cook peppers and onions in a grill basket over direct heat for 10 to 12 minutes, tossing twice.

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