Print

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.

Ingredients

Scale

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

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