Tuscan-Inspired Tomato Zucchini Acquacotta Soup

Name: Tuscan-Inspired Tomato Zucchini Acquacotta Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 bowls
Cuisine: Italian inspired
Ingredients: 1 L vegetable broth; 400 g tomatoes, chopped; 200 g zucchini, diced; 150 g carrots, diced; 1 whole onion, diced; 2 tbsp olive oil; 1 whole small rosemary sprig; 2 whole bay leaves; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped basil; 50 g vegetarian hard cheese, grated

Acquacotta is often a humble Tuscan vegetable soup; this light home version uses tomato, zucchini, carrot and a rosemary broth.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 bowls

Jump to Recipe

Acquacotta is often a humble Tuscan vegetable soup; this light home version uses tomato, zucchini, carrot and a rosemary broth. Soften the onion before the vegetables go in, then simmer until carrots are tender. Remove rosemary stems and bay before ladling into bowls. Basil and a little grated cheese finish the hot soup, while toasted bread makes it a fuller meal. Warm olive oil in a soup pot; cook onion 6 minutes until soft. Stir in tomatoes, zucchini and carrot and cook 8 minutes. Pour in broth with rosemary and bay; simmer 20 to 25 minutes until carrots are tender. Discard herb stems and bay leaves, then taste and add salt and pepper.

Tuscan-Inspired Tomato Zucchini Acquacotta Soup

How to tell when it is ready

Ladle into bowls with basil and vegetarian cheese, and serve with toast if desired.

Tips

Warm olive oil in a soup pot.
Stir in tomatoes, zucchini and carrot and cook 8 minutes.
Pour in broth with rosemary and bay.
Discard herb stems and bay leaves, then taste and add salt and pepper.

Troubleshooting

If bread turns soggy, toast separately.
If soup is too thick, add hot broth.

Substitutions

Use vegetable stock instead of water.
Use canned peeled tomatoes instead of fresh.

Variations

Add chopped kale near the end.
Use chili flakes for gentle heat.

Serving suggestions

Serve with toasted bread.
Drizzle with olive oil.
Scatter parsley.
Offer grated vegetarian hard cheese.

Make ahead

Prepare the measured ingredients in advance. Refrigerate soup without cheese up to 3 days; reheat thoroughly.

Storage

Refrigerate soup without cheese up to 3 days; reheat thoroughly.

Food safety

Use clean fresh vegetables and chill cooked soup promptly; store cheese separately.

Frequently asked questions

How do I know acquacotta-inspired tomato and zucchini soup is ready?

Ladle into bowls with basil and vegetarian cheese, and serve with toast if desired.

How should I store acquacotta-inspired tomato and zucchini soup?

Refrigerate soup without cheese up to 3 days; reheat thoroughly.

Serve with toasted bread. Refrigerate soup without cheese up to 3 days; reheat thoroughly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tuscan-Inspired Tomato Zucchini Acquacotta Soup