Zuppa Toscana Casserole Recipe

Introduction

Zuppa Toscana Casserole is a comforting, hearty dish inspired by the classic Italian soup. Layers of potatoes, sausage, kale, and a creamy Parmesan sauce bake together to create a flavorful meal perfect for family dinners.

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

1. Step 1: Spread the sliced potatoes evenly in the bottom of a 9×13-inch baking dish. Layer the cooked sausage and crumbled bacon evenly over the potatoes.
2. Step 2: Return the reserved bacon grease to the skillet used for cooking the sausage and bacon, and heat over medium.
3. Step 3: Add the diced onions and garlic paste to the skillet. Stir and sauté for 2 to 3 minutes until softened. Add the chopped kale and cook just until wilted.
4. Step 4: Sprinkle the flour over the ingredients in the skillet and stir to coat. Cook for 60 seconds to remove the raw flour taste.
5. Step 5: Gradually whisk in the chicken broth. Simmer until the mixture slightly thickens. Stir in the heavy cream until fully combined.
6. Step 6: In a small bowl, combine a tablespoon of the hot liquid with the beaten egg to temper it. Stir in another tablespoon, then one more. Pour the tempered egg mixture back into the skillet, whisking steadily to avoid curdling.
7. Step 7: Stir in half the Parmesan cheese just until melted and smooth. Pour the creamy sauce evenly over the layered ingredients in the baking dish.
8. Step 8: Tightly cover the dish with aluminum foil and bake at 400°F for 50 to 60 minutes. Remove the foil, sprinkle the remaining Parmesan cheese over the top, and bake for an additional 25 to 30 minutes until bubbly and golden.
9. Step 9: Carefully remove the casserole from the oven and let it rest for 10 minutes to thicken the sauce. Serve warm and enjoy!

Tips & Variations

• Use Yukon Gold potatoes instead of russet for a creamier texture.
• Swap kale with spinach or Swiss chard for a different leafy green flavor.
• For extra heat, add a pinch of red pepper flakes when sautéing onions and garlic.
• Leftover casserole can be topped with fresh herbs like parsley or thyme before serving.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, keep it covered in the refrigerator, and bake it when ready. Just add extra baking time if baking straight from the fridge.

Is it necessary to temper the egg?

Tempering the egg prevents it from scrambling when added to the hot liquid, ensuring a smooth and creamy sauce.

Zuppa Toscana Casserole Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This hearty Zuppa Toscana Casserole transforms the classic Italian soup into a comforting baked dish. Layers of crispy bacon, savory Italian sausage, tender potatoes, kale, and creamy Parmesan sauce come together in a casserole that’s perfect for family dinners or cozy gatherings.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Fats

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

Vegetables and Aromatics

• 7 cups thinly sliced russet potatoes
• 1 small white onion (peeled & diced)
• 2 tbsp garlic paste
• 6 packed cups washed and chopped kale leaves (stems removed)

Sauce and Thickeners

• 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. Layer the Base: 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. Sauté Aromatics: Return the reserved 1/4 cup bacon grease to the large skillet used earlier and heat over medium. Add the diced onion and garlic paste, stirring to combine, and sauté for 2-3 minutes until softened and fragrant.
3. Add Kale: Stir the chopped kale leaves into the skillet and cook just until wilted, preserving their vibrant color and texture.
4. Make Roux: Sprinkle the flour evenly over the kale mixture in the skillet. Stir well to coat the vegetables and cook for about 60 seconds to remove the raw flour taste.
5. Add Liquids: Gradually whisk the chicken broth into the skillet mixture and simmer until the sauce slightly thickens. Then stir in the heavy whipping cream until the sauce is smooth and fully incorporated.
6. Temper Egg: Transfer a tablespoon of the hot sauce into a small bowl and mix in the beaten egg, stirring constantly. Add another tablespoon of hot sauce and mix again, then one more tablespoon. Slowly pour this tempered egg mixture back into the skillet while whisking continuously to prevent curdling.
7. Add Cheese: Stir half of the shredded Parmesan cheese into the sauce until melted and a smooth consistency is achieved. Pour this creamy sauce evenly over the potato, sausage, and bacon layers in the baking dish.
8. Bake Covered: Cover the casserole 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.
9. Add Topping and Final Bake: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top of the casserole. Bake uncovered for an additional 25-30 minutes until the cheese is golden and bubbly.
10. Rest and Serve: Let the casserole rest for 10 minutes after baking to allow the sauce to set. Serve warm and enjoy this rich, comforting meal.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• If you prefer less salt, reduce added salt as bacon and Parmesan are already salty.
• Be sure to temper the egg slowly to avoid scrambling in the sauce.
• Use a mandoline or sharp knife to slice potatoes thinly for even cooking.
• Leftovers store well covered in the refrigerator for up to 3 days.

Keywords: Zuppa Toscana Casserole, Italian casserole, bacon, Italian sausage, potatoes, kale, creamy casserole, comfort food