Name: The Simple Tuscan Soup I’m Making All Winter Long
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon red pepper flakes; 1 large or 2 small yellow onions, thinly sliced; 1 large celery stalk, finely diced; 1 clove garlic, minced; 1 teaspoon kosher salt, plus more for seasoning; 1 (28-ounce) can whole peeled tomatoes; 4 cups chicken or vegetable broth; 2 cups water; 4 large eggs; 4 slices stale Tuscan bread or crusty sourdough, torn into 1-inch cubes; 1/4 cup freshly grated Pecorino romano cheese

The Simple Tuscan Soup I’m Making All Winter Long

Acquacotta is an age-old traditional Tuscan recipe that transforms stale bread and simple pantry ingredients into a warm, cozy soup. A poached egg in each bowl makes it an even heartier wintertime meal.

1 hr 15 min total 15 min prep 1 hr cook 4 360 cal

Instructions

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1 In a large Dutch oven, heat the oil and red pepper flakes over medium heat until sizzling, 1 to 2 minutes. Add the onion, celery, garlic, and salt and sauté until the vegetables are well softened and golden brown, 10 to 15 minutes.
2 Transfer the tomatoes to a medium bowl. Squeeze the whole tomatoes with your hands until crushed into small pieces. Add the crushed tomatoes to the pot, along with the broth, water, and a big pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer the soup until thickened but still soupy, 30 to 40 minutes.
3 Season the soup one last time with salt as desired. Crack each egg, one at a time, into four places in the surface of the soup, leaving a little room in between them. Cover the pot with a lid and simmer until the whites are opaque and cooked through, 3 to 5 minutes.
4 Divide the bread among 4 soup bowls. Use a deep kitchen spoon to carefully remove each egg from the pot and transfer them to the bowls. Fill the bowls with the broth around the egg, garnish with the Pecorino cheese, drizzle with extra olive oil, and serve. Leftover soup (without the eggs) can be stored in an airtight container in the fridge for 3 to 5 days. Reheat the soup until simmering, adding a splash of water if needed to loosen the broth. Once simmering, you can poach additional eggs in the broth and serve. Love the recipe? Leave us stars and a comment below!