Gluten-Free Acquacotta
By the Gluten Free Recipes team ·
This hearty Tuscan-inspired soup, Acquacotta, is a comforting and flavorful dish featuring tender vegetables and your choice of protein simmered in a rich broth. Its rustic charm and satisfying textures make it a perfect meal for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Acquacotta: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Acquacotta: This recipe is naturally gluten-free by utilizing certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, diced beef, cooked lentils, or drained beans)
- 2 cups diced vegetables (e.g., 1 medium onion, 1 large carrot, 2 celery stalks, 1 medium potato)
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker soup)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion, sautéing until they soften and become fragrant, about 3-4 minutes. The onions should turn translucent.
- 2
If using cooked protein like shredded chicken or diced beef, add it to the pot now and cook for 2-3 minutes, stirring occasionally, until it's heated through and lightly browned. If using lentils or beans, you can add them in the next step.
- 3
Add the diced carrots, celery, and potatoes to the pot. Stir well to coat them with the oil and aromatics, then cook for another 3-4 minutes, allowing them to soften slightly. If using canned diced tomatoes, add them now, along with their juice.
- 4
Pour in the certified gluten-free stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the vegetables are tender when pierced with a fork. If using lentils or beans, add them during this simmering time.
- 5
If you prefer a thicker soup, whisk the cornstarch and cold water mixture until smooth, then slowly pour it into the simmering soup while stirring constantly. Continue to simmer for an additional 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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