Introduction

Zuppa Toscana Casserole is a comforting and hearty dish inspired by the beloved Italian soup. Layers of crispy bacon, savory sausage, tender potatoes, and creamy kale sauce make this casserole perfect for family dinners or cozy gatherings.

The dish shows a layered casserole on a white plate with a white marbled texture beneath it. The first layer is thin potato slices, pale yellow with browned edges. On top of this is a layer of cooked ground meat in small chunks, light brown in color. Next comes a layer of sautéed dark green leafy kale mixed with melted creamy cheese, which is also spread unevenly over the top, golden and slightly browned in spots. To the side of the plate rests a long, golden-brown breadstick with some visible herbs, adding contrast to the textures. A red and white striped cloth partially covers the background near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
1 lb ground Italian sausage, cooked, crumbled, and drained
7 cups thinly sliced russet potatoes
1 small white onion, peeled and diced
2 tbsp garlic paste
6 packed cups washed and chopped kale leaves (stems removed)
1/2 cup flour
4 cups chicken broth
1 – 1 1/2 cups heavy whipping cream
1 large egg, beaten and tempered
Salt and pepper, to taste
1 1/2 cups shredded Parmesan cheese, divided

Instructions

Step 1: Spread the thinly sliced potatoes evenly in the bottom of a 9×13″ baking dish. Layer the cooked sausage and crumbled bacon evenly over the potatoes.
Step 2: Return the reserved bacon grease to the large skillet you used for cooking the sausage and bacon. Heat over medium heat.
Step 3: Add the diced onion and garlic paste to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the onions soften. Add the chopped kale and stir just until it wilts.
Step 4: Sprinkle the flour evenly over the skillet contents and stir to coat. Cook for about 60 seconds to remove the raw flour taste.
Step 5: Slowly whisk in the chicken broth, then bring to a simmer. Cook until the sauce thickens slightly. Stir in the heavy cream until well combined.
Step 6: Transfer about one tablespoon of the hot sauce to a small bowl. Stir in the beaten egg to temper it, then gradually add two more tablespoons of hot sauce, stirring constantly. Pour the egg mixture back into the skillet and whisk thoroughly to combine.
Step 7: Add half of the Parmesan cheese to the skillet and stir until melted and smooth. Pour this sauce evenly over the layers in the baking dish.
Step 8: Cover the dish tightly with aluminum foil and bake in a preheated 400°F oven for 50–60 minutes. Remove the foil, sprinkle the remaining Parmesan cheese over the top, and bake uncovered for an additional 25–30 minutes.
Step 9: Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy!

Tips & Variations

For a spicier kick, use hot Italian sausage or add red pepper flakes to the sauce.
Swap kale with spinach or Swiss chard for a different leafy green flavor.
If preferred, use half-and-half instead of heavy cream for a lighter sauce.
To save time, cook the sausage and bacon the night before and refrigerate until ready to assemble.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. The casserole may thicken after refrigeration; add a splash of chicken broth or cream when reheating if needed to loosen the sauce.

How to Serve

A baked dish in a white square ceramic casserole, showing a top layer of golden melted cheese with lightly browned spots and some green leafy pieces peeking through, indicating a mix of spinach or kale beneath the cheese. The casserole rests on a red and white striped cloth and is set on a white marbled surface. Next to the casserole, there is a wooden spoon lying on the cloth and a basket with two golden-brown breadsticks partly covered with a white and grey striped cloth, along with some fresh green parsley leaves visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, ensuring the rest of your ingredients are gluten-free as well.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate overnight. Bake as instructed the next day, adding a few extra minutes to the baking time if it’s coming straight from the fridge.

Zuppa Toscana Casserole Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This comforting Zuppa Toscana Casserole is a hearty, layered dish combining crispy bacon, savory Italian sausage, thinly sliced russet potatoes, sautéed kale, and a rich creamy Parmesan sauce. Baked to perfection, it’s a delicious twist on the classic Italian soup transformed into a satisfying casserole ideal for family dinners.

Author: Ruby
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Meat & Dairy

8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
1 lb ground Italian sausage, cooked, crumbled and drained
1 1/2 cups shredded Parmesan cheese, divided
1 – 1 1/2 cups heavy whipping cream
1 large egg, beaten and tempered

Vegetables & Pantry

7 cups thinly sliced russet potatoes
1 small white onion, peeled and diced
2 tbsp garlic paste
6 packed cups washed and chopped kale leaves, stems removed
1/2 cup flour
4 cups chicken broth
Salt and pepper, to taste

Instructions

Layer Potatoes and Meat: Spread the thinly sliced potatoes evenly in the bottom of a 9×13 inch baking dish. Next, distribute the cooked and crumbled Italian sausage and bacon evenly over the potatoes.
Sauté Aromatics: Return the reserved bacon grease to the large skillet used for cooking the meats and heat over medium. Add the diced onions and garlic paste, stirring to combine, and sauté for 2-3 minutes until softened.
Cook Kale: Add the chopped kale to the skillet, stirring just until the leaves wilt, about 1-2 minutes.
Add Flour: Sprinkle the flour evenly over the skillet contents, stirring to coat and cook for about 60 seconds to remove the raw flour taste.
Make Sauce Base: Whisk in the chicken broth, bringing the mixture to a simmer until it slightly thickens. Stir in the heavy whipping cream, mixing until fully incorporated.
Temper Egg: Transfer one tablespoon of the hot sauce liquid to a small bowl and stir in the beaten egg. Add another tablespoon of hot liquid to the bowl, stir again, then a third tablespoon. Pour the tempered egg mixture back into the skillet, whisking to combine smoothly.
Incorporate Cheese: Stir in half of the Parmesan cheese into the skillet sauce, mixing until melted and smooth.
Assemble and Bake: Pour the creamy sauce evenly over the layered potatoes and meats in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
Finish Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return to the oven and bake uncovered for an additional 25-30 minutes until the cheese is golden and bubbly.
Rest and Serve: Carefully remove the hot casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy this hearty comfort dish.

Notes

Be sure to temper the egg before adding it to the hot sauce to prevent scrambling.
Thinly slicing the potatoes is essential so they cook thoroughly within the baking time.
You can adjust the amount of cream to your preference for a richer or lighter sauce.
For an extra crispy top, broil the casserole for 2-3 minutes after baking.
This casserole can be made a day ahead and refrigerated before baking to enhance flavors.

Keywords: Zuppa Toscana Casserole, Italian casserole, creamy potato casserole, sausage kale casserole, baked casserole recipe