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Zuppa Toscana Casserole Recipe

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★★★★★

4.6 from 143 reviews

This hearty Zuppa Toscana Casserole transforms the classic Italian soup into a comforting baked dish combining layers of crispy bacon, savory Italian sausage, tender russet potatoes, and vibrant kale, all enveloped in a rich creamy Parmesan sauce. Perfect for family dinners or a cozy gathering, this casserole offers a warm, flavorful experience with easy stovetop preparation and oven baking.

Ingredients

Scale

Meat and Base

  • 8 oz bacon, cooked crisp & crumbled (reserve 1/4 cup bacon grease)
  • 1 lb ground Italian sausage, cooked, crumbled & drained
  • 7 cups thinly sliced russet potatoes

Vegetables and Aromatics

  • 1 small white onion, peeled & diced
  • 2 tbsp garlic paste
  • 6 packed cups washed and chopped kale leaves, stems removed

Sauce Ingredients

  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 – 1 1/2 cups heavy whipping cream
  • 1 large egg, beaten & tempered
  • Salt & pepper to taste
  • 1 1/2 cups shredded Parmesan cheese, divided

Instructions

  1. Prepare the base layers: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13 inch baking dish. Next, layer the cooked, crumbled Italian sausage and crumbled bacon evenly over the potatoes.
  2. Sauté aromatics and kale: Return the reserved 1/4 cup bacon grease to the large skillet used for cooking the meats and set over medium heat. Add diced white onion and garlic paste, stirring to combine. Sauté for 2-3 minutes until onions soften. Add chopped kale and stir just until wilted.
  3. Make the roux: Sprinkle the flour evenly over the kale mixture in the skillet and stir continuously for about 60 seconds to cook out the raw flour taste and coat the vegetables and aromatics.
  4. Incorporate liquids: Gradually whisk in the chicken broth, then bring the mixture to a simmer until slightly thickened. Stir in the heavy whipping cream until fully incorporated and smooth.
  5. Temper and add the egg: To avoid scrambling, transfer one tablespoon of the hot liquid from the skillet to a small bowl and whisk in the beaten egg. Repeat adding one tablespoon of hot liquid at a time and stirring until the egg mixture is warm. Pour this tempered egg mixture back into the skillet and whisk thoroughly to combine.
  6. Finish the sauce: Stir in half of the shredded Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  7. Assemble the casserole: Pour the creamy kale and cheese sauce evenly over the layered potatoes, sausage, and bacon in the baking dish, covering the layers well.
  8. Bake covered: Tightly cover the baking dish with aluminum foil and bake in a preheated oven at 400°F (204°C) for 50-60 minutes, allowing the potatoes to cook through and the flavors to meld.
  9. Bake uncovered with cheese topping: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 25-30 minutes until the cheese is golden and bubbly.
  10. Rest and serve: Carefully remove the hot 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

  • Any variety of onion can be used in place of the white onion if needed.
  • You can prepare the cooked sausage and bacon in advance; reserve the bacon grease refrigerated until ready to make the sauce.
  • For extra cheesiness, add shredded mozzarella mixed in with the Parmesan cheese.

Keywords: Zuppa Toscana, casserole, Italian sausage, bacon, kale, creamy potato bake, Parmesan cheese, comfort food, baked soup casserole

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