Print

Zuppa Toscana Casserole Recipe

Print Recipe

★★★★★

5 from 131 reviews

This hearty Zuppa Toscana Casserole combines the classic flavors of Italian sausage, crispy bacon, tender potatoes, and kale in a creamy Parmesan sauce, baked to perfection. Inspired by the popular Tuscan soup, this casserole is perfect for a comforting family meal that’s easy to prepare and full of rich, savory goodness.

Ingredients

Scale

Meat

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

Vegetables

  • 7 cups thinly sliced russet potatoes
  • 1 small white onion, peeled and diced
  • 6 packed cups washed and chopped kale leaves, stems removed

Seasonings and Sauces

  • 2 tbsp garlic paste
  • salt and pepper to taste

Thickener and Dairy

  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 to 1 1/2 cups heavy whipping cream
  • 1 large egg, beaten and tempered
  • 1 1/2 cups shredded Parmesan cheese, divided

Instructions

  1. Layer Potatoes and Meats: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13″ baking dish. Then evenly distribute the cooked, crumbled Italian sausage and crisp bacon over the potatoes.
  2. Prepare the Skillet: Return the reserved 1/4 cup bacon grease to the large skillet used for cooking the sausage and bacon. Set over medium heat.
  3. Sauté Vegetables and Kale: Add the diced onion and garlic paste to the skillet and stir to combine. Sauté for 2-3 minutes until the onion softens. Add the chopped kale and stir until just wilted.
  4. Add Flour: Sprinkle the flour over the skillet mixture, stirring well to coat all ingredients. Cook for 60 seconds to remove the raw flour taste.
  5. Add Broth and Cream: Gradually whisk in the chicken broth and bring to a simmer, cooking until the sauce slightly thickens. Stir in the heavy whipping cream until fully incorporated.
  6. T temper Egg: Transfer a tablespoon of the hot skillet liquid to a small bowl, then whisk in the beaten egg to temper it. Stir in another tablespoon of liquid, then one more. Pour the egg mixture back into the skillet while whisking continuously to prevent scrambling.
  7. Add Cheese: Stir in half of the shredded Parmesan cheese into the sauce until melted and smooth.
  8. Assemble and Bake: Pour the creamy sauce evenly over the potatoes and meat layer in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
  9. Add Remaining Cheese and Continue Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the casserole. Bake uncovered for an additional 25-30 minutes until the cheese is golden and bubbly.
  10. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy the comforting flavors of this Zuppa Toscana Casserole.

Notes

  • Any type of onion can be substituted if a white onion is not available.
  • The sausage and bacon can be cooked ahead of time, and bacon grease reserved in the refrigerator until needed for the sauce.
  • For extra cheesiness, add shredded mozzarella along with the Parmesan cheese when stirring into the sauce.

Keywords: Zuppa Toscana, casserole, Italian sausage, bacon, kale, creamy potato casserole, baked casserole, Parmesan cheese

Find it online: https://busyrecipe.com/zuppa-toscana-casserole-recipe/