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Zuppa Toscana Casserole Recipe

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★★★★★

5 from 141 reviews

Zuppa Toscana Casserole is a hearty and comforting Italian-American dish inspired by the classic soup. It layers crispy bacon, savory Italian sausage, and thinly sliced russet potatoes, topped with a creamy kale and Parmesan cheese sauce, then baked to golden perfection. This casserole is perfect for family dinners or gatherings, delivering rich flavors and a satisfying texture.

Ingredients

Scale

Meat and Fats

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

Vegetables

  • 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

Thickening and Liquids

  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 – 1 1/2 cups heavy whipping cream

Others

  • 1 large egg, beaten and tempered
  • Salt and 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-inch baking dish. Then, evenly distribute the cooked and crumbled ground Italian sausage and crispy bacon over the potatoes.
  2. Sauté Aromatics and Kale: Return the reserved bacon grease to the large skillet used for cooking the sausage and bacon and heat over medium. Add the diced white onion and garlic paste, stirring and sautéing for 2-3 minutes until softened. Add the chopped kale and cook just until wilted, taking care not to overcook it.
  3. Add Flour and Cook: Sprinkle the flour over the skillet contents, stirring continuously to coat all ingredients evenly. Cook for about 60 seconds to eliminate the raw flour taste.
  4. Add Broth and Cream: Gradually whisk in the chicken broth, then bring the mixture to a simmer until it thickens slightly. Stir in the heavy whipping cream until fully incorporated and smooth.
  5. Temper Egg and Combine: Remove a tablespoon of the hot liquid and whisk it into the beaten egg to temper it, preventing curdling. Repeat this step two more times, then pour the egg mixture back into the skillet, whisking continuously to combine and thicken gently.
  6. Add Parmesan Cheese: Stir half of the shredded Parmesan cheese into the sauce until melted and smooth. Pour this creamy sauce evenly over the layered potatoes, meat, and bacon in the baking dish.
  7. Bake Covered: Cover the dish tightly with aluminum foil and bake in a preheated 400°F (200°C) oven for 50-60 minutes, allowing the potatoes to cook through and flavors to meld.
  8. Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly on top. Return the casserole to the oven uncovered and bake for an additional 25-30 minutes until the top is golden and bubbly.
  9. 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 your delicious Zuppa Toscana Casserole!

Notes

  • Keep the bacon grease reserved to add depth to the sautéed vegetables and kale.
  • Tempering the egg is crucial to avoid scrambling when adding it to the hot sauce.
  • You can adjust the amount of cream to your preferred richness; use 1 1/2 cups for a creamier sauce.
  • For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Use a sharp Parmesan cheese for the best flavor impact.
  • Letting the casserole rest after baking helps the sauce thicken and makes serving easier.

Keywords: Zuppa Toscana, casserole, Italian sausage, bacon, creamy kale, Parmesan, potato casserole, hearty dinner

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