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Zuppa Toscana Casserole Recipe

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★★★★★

4.6 from 65 reviews

Zuppa Toscana Casserole is a comforting, hearty baked dish that combines crispy bacon, spicy Italian sausage, tender sliced potatoes, sautéed kale, and a creamy Parmesan sauce. This casserole brings the flavors of the classic Italian-inspired soup to a convenient, oven-baked meal perfect for family dinners or gatherings.

Ingredients

Scale

Meat

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

Vegetables

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

Seasonings & Others

  • 2 tbsp garlic paste
  • 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 potato layer: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13-inch baking dish to form the base layer for the casserole.
  2. Add meats: Evenly distribute the cooked, crumbled Italian sausage and crispy bacon over the potato layer.
  3. Sauté aromatics & kale: Return the reserved bacon grease to the skillet used for cooking meat and set over medium heat. Add diced onion and garlic paste. Sauté for 2-3 minutes until onions soften. Add the chopped kale, stirring until just wilted.
  4. Make roux: Sprinkle flour over the skillet contents and stir to coat everything evenly. Cook for about 60 seconds to remove the raw flour taste.
  5. Add broth and cream: Gradually pour in the chicken broth while whisking continuously. Let the mixture simmer until it thickens slightly, then stir in the heavy cream until fully incorporated.
  6. Temper the egg: Transfer a tablespoon of the hot sauce mixture into a small bowl and whisk in the beaten egg. Repeat adding additional tablespoons one at a time to temper the egg. Pour the egg mixture back into the skillet, whisking well to combine and prevent curdling.
  7. Add Parmesan cheese: Stir in half of the shredded Parmesan cheese until the sauce is smooth and melted.
  8. Assemble and bake: Pour the creamy sauce evenly over the potatoes and meat in the baking dish. Cover tightly with aluminum foil and bake in a preheated oven at 400°F (204°C) for 50-60 minutes.
  9. Add finishing cheese and continue baking: Remove foil and sprinkle the remaining Parmesan cheese over the top. Return to the oven and bake for an additional 25-30 minutes until golden and bubbly.
  10. Rest and serve: Carefully take the casserole out of the oven and let it rest uncovered for 10 minutes to allow the sauce to set before serving.

Notes

  • Ensure to temper the egg by gradually mixing it with hot sauce to avoid scrambling.
  • Use thinly sliced potatoes so they cook thoroughly during baking.
  • You can substitute kale with spinach if preferred.
  • For a lighter version, reduce the amount of heavy cream or substitute with half-and-half.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
  • If you prefer a spicier casserole, consider using hot Italian sausage instead of mild.

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

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