Introduction

Zuppa Toscana Casserole is a comforting, hearty dish inspired by the classic Italian soup. Layers of tender potatoes, savory sausage, kale, and creamy Parmesan sauce come together for a flavorful meal perfect for family dinners. It’s easy to prepare and sure to satisfy.

A white plate holds a layered casserole dish with about three visible layers: the bottom layer is light brown and tan potato slices with some crispy edges, the middle layer contains cooked brown ground meat mixed with dark green leafy vegetables, and the top layer is covered with melted, slightly browned cheese that looks creamy and gooey, spreading unevenly over the dish. To the side of the casserole, a long golden brown breadstick with some green herb specks rests on the plate. The plate is placed on a white marbled surface next to silver cutlery and under a red and white striped cloth. 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 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

Step 1: Spread the sliced potatoes in an even layer in the bottom of a 9×13″ baking dish. Evenly sprinkle the cooked sausage and crumbled bacon over the potatoes.
Step 2: Return the reserved bacon grease to the large skillet used for cooking the meat and set over medium heat.
Step 3: Add the diced onion and garlic paste to the skillet. Stir and sauté for 2–3 minutes until the onions soften. Add the chopped kale and stir until just wilted.
Step 4: Sprinkle the flour evenly over the skillet’s contents and stir to coat. Cook for 60 seconds to remove the raw flour taste.
Step 5: Gradually whisk in the chicken broth and simmer until the sauce thickens slightly. Stir in the heavy cream until the mixture is smooth and combined.
Step 6: Transfer a tablespoon of the hot sauce to a small bowl, then whisk in the beaten egg to temper it. Repeat with two more tablespoons, then stir the tempered egg mixture back into the skillet, whisking constantly.
Step 7: Stir in half of the Parmesan cheese until melted and smooth. Pour this sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
Step 8: Cover the dish tightly with aluminum foil and bake at 400°F for 50–60 minutes. Remove the foil and sprinkle the remaining Parmesan cheese on top.
Step 9: Bake uncovered for another 25–30 minutes until the cheese is golden and bubbly. Let the casserole rest for 10 minutes before serving to allow the sauce to set.

Tips & Variations

For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes while sautéing the onions and garlic.
Swap kale for spinach if you prefer a milder green, but add it later in the cooking process to prevent overcooking.
Use low-fat cream or half-and-half for a lighter version, though the casserole won’t be as rich.
Leftover casserole reheats well in the oven or microwave; add a splash of broth or cream if it seems dry.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in the microwave until warmed through. If the casserole has thickened during storage, stir in a little broth or cream to restore creaminess before serving.

How to Serve

A white baking dish filled with a creamy layered spinach artichoke dip is shown, where the top layer is golden brown melted cheese with small browned spots and a slightly bubbly texture. Underneath the cheese, bits of green spinach and light beige artichoke pieces peek through. The dish sits on a white marbled surface with a bunch of fresh green parsley and a large wooden spoon with a smooth texture in the background, along with a red and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day before baking. Keep it covered and refrigerated, then bake as directed when ready to serve.

Can I use other types of potatoes?

Russet potatoes work best due to their texture and ability to absorb flavors. Yukon Gold can be used but may result in a creamier, less firm casserole.