Zuppa Toscana Casserole Recipe

Introduction

Zuppa Toscana Casserole captures the rich, comforting flavors of the classic Tuscan soup in a hearty baked dish. Combining savory sausage, crispy bacon, creamy sauce, and tender potatoes, this casserole is perfect for a cozy dinner that impresses without fuss.

Ingredients

• 1 cup cooked and crumbled bacon (about 8 ounces)
• 1 pound cooked and crumbled Italian sausage
• 2 tablespoons reserved bacon grease
• 1 ½ cups diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 5 cups chopped kale, stems removed
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 ½ cups heavy whipping cream
• 2 cups shredded parmesan cheese
• 1 teaspoon salt, plus additional for topping the potatoes
• ½ teaspoon ground black pepper, plus additional for topping the potatoes
• 4 pounds peeled and sliced russet potatoes (about ¼-inch thick)

Instructions

1. Step 1: Preheat your oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
2. Step 2: In a large skillet, heat 2 tablespoons of reserved bacon grease over medium-high heat. Add the diced onion and cook for 2-3 minutes until translucent, then add the minced garlic and cook an additional minute.
3. Step 3: Stir in the chopped kale and cook for 2-3 minutes until wilted.
4. Step 4: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly. Slowly pour in the chicken broth while stirring to avoid lumps.
5. Step 5: Mix in the heavy whipping cream, half of the parmesan cheese, salt, and pepper. Stir until the cheese melts and the sauce thickens.
6. Step 6: Fold in the cooked bacon and Italian sausage until well combined.
7. Step 7: Arrange half of the sliced potatoes evenly on the bottom of the baking dish. Pour the creamy sausage mixture over the potatoes. Layer the remaining potatoes on top, and sprinkle with the remaining parmesan cheese.
8. Step 8: Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes until the potatoes are tender, the casserole is bubbling, and the cheese is golden brown.
9. Step 9: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

• For extra depth, use smoked bacon and Italian sausage with fennel seeds.
• Feel free to substitute kale with spinach or Swiss chard if preferred.
• Using thinly sliced potatoes ensures they cook evenly and become tender in time.
• This dish can be made ahead and refrigerated before baking to save time on busy days.

Storage

Store any leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350℉ oven until heated through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage in this recipe?

Yes, you can substitute Italian sausage with breakfast sausage, chorizo, or ground turkey sausage depending on your flavor preference.

Is it necessary to use bacon grease in the dish?

Using bacon grease adds authentic smoky flavor, but you can substitute with olive oil or butter if preferred or if you want a less rich version.

Zuppa Toscana Casserole Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This hearty Zuppa Toscana Casserole is a comforting dish inspired by the classic Italian soup, featuring layers of seasoned sausage, crispy bacon, kale, and tender sliced potatoes baked with creamy parmesan cheese. Perfect for family dinners, this casserole combines savory flavors with a rich, creamy texture.

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

Ingredients

Scale 1x2x3x

Meat and Fat

• 1 cup cooked and crumbled bacon (about 8 ounces)
• 1 pound cooked and crumbled Italian sausage
• 2 tablespoons reserved bacon grease

Vegetables and Aromatics

• 1 ½ cups diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 5 cups chopped kale (stems removed)
• 4 pounds peeled and sliced russet potatoes (sliced thin, about ¼-inch thick)

Liquids and Dairy

• 4 cups chicken broth
• 1 ½ cups heavy whipping cream
• 2 cups shredded parmesan cheese

Other Ingredients

• ¼ cup all-purpose flour
• 1 teaspoon salt (plus additional for topping the potatoes)
• ½ teaspoon ground black pepper (plus additional for topping the potatoes)

Instructions

1. Prepare the Baking Dish: Preheat the oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
2. Sauté Aromatics: Add 2 tablespoons reserved bacon grease to a large skillet and heat over medium-high heat. Add 1 ½ cups diced onion and cook for 2-3 minutes until translucent. Then add 1 tablespoon minced garlic and cook for an additional minute.
3. Cook Kale: Add 5 cups chopped kale to the skillet, stir, and cook for 2-3 minutes until wilted.
4. Make Roux and Add Broth: Stir in ¼ cup all-purpose flour and cook for 2-3 minutes to form a roux. Slowly stir in 4 cups chicken broth, mixing well to avoid lumps.
5. Add Cream and Cheese: Mix in 1 ½ cups heavy whipping cream, half of the 2 cups shredded parmesan cheese, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir continuously until the cheese is fully melted and the sauce is creamy.
6. Combine Meats: Stir in 1 cup cooked and crumbled bacon and 1 pound cooked and crumbled Italian sausage.
7. Layer the Casserole: Lay half of the sliced russet potatoes evenly on the bottom of the baking dish. Pour the creamy meat and kale mixture over the potatoes. Layer the remaining potato slices evenly over the top, then sprinkle the remaining shredded parmesan cheese over the casserole.
8. Bake the Casserole: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender, the casserole is bubbling, and the cheese is browned and slightly crisp.
9. Rest and Serve: Let the casserole rest for 10 minutes before serving to allow it to set and for easier slicing.

Notes

• Storage: Store any leftovers tightly covered or in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or reheat the whole casserole in a preheated oven at 350℉ until warmed through.
• Make Ahead: You can assemble the casserole a day ahead, keep it refrigerated, then bake it fresh when ready to serve.
• Potato Slicing: Use a mandoline or sharp knife to slice potatoes evenly for uniform baking.
• Kale Tip: Stemming the kale is important to prevent toughness in the casserole.

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