Name: Zuppa Toscana Casserole Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Italian-American
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 – 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

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Introduction

Zuppa Toscana Casserole is a comforting and hearty dish inspired by the classic Italian soup. Layers of savory sausage, crispy bacon, tender potatoes, and kale come together in a creamy Parmesan sauce baked to perfection. It’s an easy, satisfying meal perfect for family dinners or gatherings.

The dish is presented on a white plate filled mostly with a baked casserole consisting of three main layers: the bottom layer has thin pale yellow potato slices, the middle layer contains cooked ground meat mixed with wilted dark green leafy vegetables, and the top layer is a golden-brown melted cheese crust with some crispy edges. On the left side of the plate, a single golden-brown breadstick with a slightly shiny surface rests alongside the casserole. The plate is set on a white marbled surface, with a red and white striped cloth in the background and some green parsley leaves visible on the upper left side. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Spread the sliced potatoes evenly in the bottom of a 9×13-inch baking dish. Layer the cooked ground Italian sausage and crumbled bacon evenly over the potatoes.
Step 2: Return the reserved bacon grease to the large skillet used for cooking the sausage and bacon, and set it over medium heat.
Step 3: Add the diced onion and garlic paste to the skillet, stirring to combine. Sauté for 2 to 3 minutes until the onions are softened. Stir in the chopped kale and cook just until wilted.
Step 4: Sprinkle the flour evenly over the ingredients in the skillet, stirring well to coat everything. Cook for 60 seconds to remove the raw flour taste.
Step 5: Gradually whisk in the chicken broth, then bring the mixture to a simmer until it slightly thickens. Stir in the heavy cream until fully incorporated.
Step 6: To temper the egg, transfer a tablespoon of the hot liquid to a small bowl and stir in the beaten egg. Repeat with another tablespoon twice more, then pour the egg mixture back into the skillet while whisking continuously.
Step 7: Add half of the shredded Parmesan cheese to the skillet, stirring until melted and smooth. Pour this sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
Step 8: Cover the casserole dish tightly with aluminum foil and bake at 400°F (200°C) for 50 to 60 minutes.
Step 9: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return to the oven and bake for another 25 to 30 minutes until the cheese is melted and golden.
Step 10: 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!

Tips & Variations

For a smoky twist, substitute some or all of the Italian sausage with spicy chorizo.
You can use kale or substitute with Swiss chard or spinach for a milder flavor.
To make it gluten-free, use a gluten-free flour blend instead of regular flour.
Adjust the cream amount for a richer or lighter sauce according to your preference.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white ceramic dish filled with baked spinach artichoke dip showing about three layers: a creamy pale yellow cheesy sauce on top with golden brown spots, visible dark green spinach leaves mixed in the sauce, and chunks of light beige artichoke hearts scattered throughout. A wooden spoon scoops out a portion, lifting layers of melted cheese stretching from the dish. In the background, golden breadsticks rest in a white basket lined with a grey and white striped cloth, placed on a white marbled surface along with fresh green parsley. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking straight from cold.

What can I use instead of garlic paste?

If you don’t have garlic paste, you can mince fresh garlic cloves finely or use garlic powder as a substitute. Use about 2 to 3 cloves minced or 1/2 teaspoon garlic powder in place of 2 tablespoons garlic paste.