Zuppa Toscana Casserole Recipe

Introduction

Zuppa Toscana Casserole is a comforting, flavorful dish inspired by the classic Italian soup. It combines hearty potatoes, savory sausage, crispy bacon, kale, and a creamy Parmesan sauce baked to perfection. This casserole makes a satisfying meal for family dinners or special occasions.

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 to 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

1. Step 1: Spread the sliced potatoes evenly in the bottom of a 9×13″ baking dish. Layer the cooked sausage and crumbled bacon evenly over the potatoes.
2. Step 2: Return the reserved bacon grease to the large skillet used for cooking the sausage and bacon. Heat over medium heat.
3. Step 3: Add the diced onions and garlic to the skillet, stirring to combine. Sauté for 2-3 minutes until softened. Add the chopped kale and cook just until wilted.
4. Step 4: Sprinkle the flour over the skillet ingredients, stirring to coat everything evenly. Cook for 60 seconds to remove the raw flour taste.
5. Step 5: Gradually whisk in the chicken broth and simmer the mixture until it thickens slightly. Stir in the heavy cream until well combined.
6. Step 6: Transfer a tablespoon of hot liquid from the skillet to a small bowl. Stir in the beaten egg to temper it, then add another tablespoon of hot liquid and stir again. Pour this egg mixture back into the skillet, whisking to combine smoothly.
7. Step 7: Stir half of the Parmesan cheese into the sauce until melted and smooth. Pour the sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
8. Step 8: Cover the dish tightly with aluminum foil and bake at 400°F (200°C) for 50-60 minutes. Remove the foil, sprinkle the remaining Parmesan cheese evenly over the top, and bake uncovered for an additional 25-30 minutes.
9. 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 milder flavor, use sweet Italian sausage instead of spicy. You can also substitute kale with spinach or Swiss chard if preferred.
• To save time, cook the potatoes briefly in boiling water before layering to reduce baking time.
• If you prefer a thicker sauce, reduce the amount of broth slightly or add a touch more flour when making the roux.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave, or warm the entire dish in a 350°F (175°C) oven until heated through. This casserole also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.

Is there a vegetarian version of this recipe?

To make a vegetarian version, omit the bacon and sausage. Use vegetable broth instead of chicken broth, and consider adding mushrooms or plant-based sausage alternatives for extra flavor.

Zuppa Toscana Casserole Recipe

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4.7 from 138 reviews

Zuppa Toscana Casserole is a comforting and hearty Italian-inspired baked dish featuring layers of thinly sliced russet potatoes, savory Italian sausage, crispy bacon, kale, and a creamy Parmesan cheese sauce. This casserole captures the flavors of the classic Zuppa Toscana soup in a cozy, easy-to-serve bake perfect for family dinners or gatherings.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meats

• 8 oz bacon, cooked crisp & crumbled (reserve 1/4 cup bacon grease)
• 1 lb ground Italian sausage, cooked, crumbled & drained

Vegetables

• 7 cups thinly sliced russet potatoes
• 1 small white onion, peeled & diced
• 2 tbsp garlic paste
• 6 packed cups washed and chopped kale leaves (stems removed)

Liquids & Dairy

• 4 cups chicken broth
• 1 – 1 1/2 cups heavy whipping cream
• 1 large egg, beaten & tempered

Other Ingredients

• 1/2 cup flour
• salt & pepper, to taste
• 1 1/2 cups shredded Parmesan cheese, divided

Instructions

1. Layer Potatoes and Meats: Spread the thinly sliced russet potatoes in an even layer in the bottom of a 9×13-inch baking dish, then evenly distribute the cooked, crumbled Italian sausage and crisp crumbled bacon over the potatoes.
2. Prepare Onion and Kale Mixture: Return the reserved 1/4 cup bacon grease to the large skillet used for cooking meats, heating over medium heat. Add the diced white onion and garlic paste, sautéing for 2-3 minutes until the onions soften. Stir in the chopped kale and cook just until wilted.
3. Make Roux: Sprinkle the flour evenly over the skillet contents and stir constantly for about 60 seconds to coat and lightly cook the flour, making a roux that will thicken the sauce.
4. Add Liquids and Thicken: Slowly whisk in the chicken broth, continuing to stir until the mixture simmers and thickens slightly. Then stir in the heavy whipping cream until fully incorporated and smooth.
5. Temper Egg: Transfer about a tablespoon of the hot liquid from the skillet into a small bowl, whisk in the beaten egg, then gradually add another tablespoon or so of the hot liquid while stirring. Pour this egg mixture back into the skillet, whisking continuously to prevent curdling.
6. Incorporate Cheese: Stir in half of the shredded Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste as needed.
7. Combine Sauce and Bake: Pour the creamy cheese sauce evenly over the layered potatoes, sausage, and bacon in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
8. Add Remaining Cheese: Remove the foil carefully, sprinkle the remaining Parmesan cheese evenly over the top of the casserole, and bake uncovered for an additional 25-30 minutes until the cheese is melted and slightly golden.
9. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy this rich, comforting dish.

Notes

• Make sure to slice the potatoes thinly to ensure even cooking throughout the casserole.
• Be careful when tempering the egg to avoid scrambling it; gradual addition of hot liquid is key.
• Reserve bacon grease to add rich flavor to the sautéed vegetables.
• For a lighter version, you can reduce the amount of heavy cream or substitute half with milk.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: Zuppa Toscana casserole, Italian casserole, creamy potato casserole, sausage and kale bake, baked potato dish, comfort food