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Zuppa Toscana Casserole Recipe

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★★★★★

4.9 from 555 reviews

A hearty and comforting Zuppa Toscana Casserole inspired by the classic Italian soup, layered with crispy bacon, savory Italian sausage, tender potatoes, sautéed kale, and a creamy Parmesan sauce, baked to perfection for a satisfying meal.

Ingredients

Scale

Meats

  • 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

Liquids & Dairy

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

Other Ingredients

  • 2 tbsp garlic paste
  • 1/2 cup flour
  • Salt and pepper to taste

Instructions

  1. Prepare Potato and Meat Layers: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13-inch baking dish. Evenly layer the cooked, crumbled Italian sausage and crispy bacon on top.
  2. Sauté Aromatics and Kale: Return the reserved 1/4 cup bacon grease to the large skillet used to cook the meats and heat over medium. Add the diced onion and garlic paste, stirring to combine, and sauté for 2-3 minutes until softened. Add the chopped kale and stir just until wilted.
  3. Make the Roux: Sprinkle the flour over the skillet ingredients, stirring to coat, and cook for 60 seconds to remove the raw flour taste.
  4. Add Liquids and Thicken: Whisk in the chicken broth and bring the mixture to a simmer until slightly thickened. Stir in the heavy whipping cream until fully incorporated.
  5. Temper and Add Egg: Transfer a tablespoon of the hot liquid from the skillet into a small bowl. Stir the beaten egg into this, then gradually add another tablespoon of hot liquid twice more, whisking after each addition. Pour the tempered egg mixture back into the skillet and whisk thoroughly to combine evenly.
  6. Incorporate Cheese and Combine Layers: Stir half of the shredded Parmesan cheese into the sauce until melted and smooth. Pour this creamy sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
  7. Bake Covered: Cover the dish tightly with aluminum foil and bake in a preheated 400°F (204°C) oven for 50-60 minutes, allowing the potatoes to cook through and the flavors to meld.
  8. Bake Uncovered with Remaining Cheese: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the casserole. Bake uncovered for an additional 25-30 minutes until bubbly and golden.
  9. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set before serving. Enjoy your comforting Zuppa Toscana Casserole!

Notes

  • Be sure to slice the potatoes thinly to ensure even and thorough cooking during baking.
  • Tempering the egg before adding it to the hot sauce prevents scrambling and ensures a smooth, creamy texture.
  • You can substitute kale with Swiss chard or spinach if preferred, but kale adds the authentic flavor and texture.
  • For a lighter version, use half-and-half instead of heavy cream, though richness may be slightly reduced.
  • This casserole can be prepared ahead of time and refrigerated before baking; just increase baking time slightly to accommodate a chilled dish.

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

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