Warm your family with this comforting Zuppa Toscana Casserole, a hearty blend of savory sausage, crispy bacon, tender potatoes, and nutritious kale, all smothered in a luscious creamy Parmesan sauce. This baked twist on the classic Italian soup delivers rich flavors with the ease of one-pan preparation, making weeknight dinners both delicious and hassle-free.
Perfectly layered and baked to golden perfection, the casserole’s crispy top and creamy interior make it a satisfying dish that’s sure to become a family favorite. Whether served for a cozy weekend dinner or a special occasion, this recipe combines traditional flavors with homey appeal.
- Combines classic Zuppa Toscana soup flavors into a simple, baked casserole form.
- Uses fresh ingredients like kale and potatoes for a nutritious, satisfying meal.
- One-pan bake reduces cleanup while layering rich, creamy sausage and cheese flavors.
- Flexible for mild or spicy sausage options and ingredient swaps like spinach or Pecorino Romano.
Ingredients
- Uncooked Bacon (8 oz): Thick-cut bacon rendered crispy for smoky depth and savory crunch in every bite.
- Ground Italian Sausage (1 lb): Mild or spicy sausage imparts traditional Italian seasoning and hearty protein.
- Russet Potatoes (4-5 medium): Peeled and paper-thin sliced for tender layers that absorb creamy sauce beautifully.
- Yellow Onion (1): Diced to add sweetness and aromatic foundation to the sausage mixture.
- Minced Garlic (1 tbsp): Fresh garlic enhances flavor complexity with robust, inviting notes.
- Kale (4 cups, chopped): Stems removed, kale contributes earthy greens and vital nutrients to balance richness.
- All-Purpose Flour (½ cup): Used to thicken the sauce creating creamy cohesion throughout the casserole.
- Chicken Broth (4 cups): Adds savory liquid base essential for a flavorful creamy sauce.
- Heavy Whipping Cream (1 cup): Enriches the sauce with velvety texture and indulgent creaminess.
- Shredded Parmesan Cheese (¾ cup): Sprinkled on top for nutty, salty finish and golden crust.
- Nonstick Cooking Spray: Used to grease the baking dish preventing sticking and ensuring easy serving.
Instructions
- Preheat and Prepare Potatoes
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Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray to prevent sticking. Peel and slice the russet potatoes as thinly as possible for even baking and tender layers that meld well with the creamy sauce.
- Cook Bacon and Reserve Grease
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In a skillet over medium heat, cook bacon until crispy and brown. Remove onto paper towels to drain excess fat, but be sure to reserve 1 tablespoon of the bacon grease in the skillet for added flavor in the sausage mixture.
- Brown Sausage with Aromatics
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Add Italian sausage, diced onion, and minced garlic to the skillet with the reserved bacon grease. Cook until the sausage is fully browned and cooked through, and the onions are translucent, creating a flavorful base for the sauce.
- Create and Thicken Sauce
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Sprinkle flour over the sausage mixture and stir to combine, cooking for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in chicken broth followed by the heavy cream, allowing the mixture to simmer gently for 3 to 5 minutes until it thickens to a creamy, luscious consistency.
- Assemble Layers in Baking Dish
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Layer the thin potato slices evenly in the bottom of the prepared dish. Crumble the cooked bacon and scatter it together with chopped kale evenly over the potatoes. Pour the creamy sausage sauce over everything, gently spreading to ensure all ingredients are well coated.
- Add Cheese and Bake Covered
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Sprinkle shredded Parmesan cheese evenly across the casserole top. Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 50 minutes, allowing the potatoes to cook through and flavors to meld.
- Finish Baking Uncovered
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Remove the foil and bake uncovered for an additional 10 minutes. This will give the top a beautiful golden brown crust and ensure the potatoes are tender but hold their shape well.
- Rest Before Serving
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Allow the casserole to rest for 5 to 10 minutes out of the oven. This brief resting helps the layers set slightly, making it easier to serve and allowing the flavors to fully develop.
- This casserole can be made with turkey sausage for a leaner option without sacrificing flavor.
- Substitute spinach for kale if preferred for a milder, tender green.
- Use Pecorino Romano cheese instead of Parmesan for a sharper finish.
- Reheat leftovers covered at 350°F with a splash of broth to maintain moisture.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the baked casserole up to 2 months; thaw overnight before reheating gently in the oven.
Serving Suggestions
Serve this hearty casserole with a light green side salad or crusty bread for a complete meal. It pairs well with a crisp white wine or a refreshing sparkling water with lemon.
- Slice potatoes as thin as possible to ensure even cooking and a creamy texture throughout.
- Reserve bacon grease to boost flavor complexity in the sauce rather than discarding it.
- Cover tightly with foil during most of the baking to keep moisture in and prevent the casserole from drying out.
FAQs
- Can I make this casserole ahead of time?
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Yes, you can assemble the casserole up to a day before baking. Cover and refrigerate, then bake as directed when ready to serve.
- What can I use if I don’t have kale?
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Spinach is a great substitute for kale, providing similar color and nutrition with a slightly softer texture.
- Is there a way to reduce the fat content?
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Using turkey sausage and reducing the amount of heavy cream can lower fat without greatly compromising taste.
- Can I prepare this casserole in smaller portions?
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Yes, halve the ingredients and use a smaller baking dish, adjusting the cooking time accordingly.
- How do I know when the potatoes are fully cooked?
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The casserole is done when the potatoes are tender when pierced with a fork and the top is golden and slightly crispy.
- Can I use frozen kale?
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While fresh kale is preferred for texture, you can use thawed, well-drained frozen kale if needed.
- What type of Parmesan is best?
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Freshly shredded Parmesan cheese delivers the best flavor and melt compared to pre-grated packets.
Zuppa Toscana Casserole
Equipment
- 1 9x13-inch baking dish
- 1 skillet
Ingredients
- 8 oz uncooked bacon
- 1 lb ground Italian sausage mild or spicy
- 4-5 medium russet potatoes peeled and thinly sliced
- 1 yellow onion diced
- 1 tbsp minced garlic
- 4 cups chopped kale stems removed
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ¾ cup shredded Parmesan cheese
- Nonstick cooking spray
Instructions
- Preheat oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- Peel and thinly slice the potatoes, then arrange them evenly in the baking dish.
- Cook bacon in a skillet until crispy, then drain on paper towels and reserve 1 tablespoon of bacon grease in the skillet.
- Add ground sausage, diced onion, and minced garlic to the skillet; cook until the sausage is browned and fully cooked.
- Sprinkle flour over the sausage mixture, stir and cook for 1–2 minutes.
- Gradually whisk in chicken broth and then heavy cream; simmer for 3–5 minutes until the sauce slightly thickens.
- Crumble the cooked bacon and sprinkle it along with the chopped kale evenly over the potatoes.
- Pour the sausage and cream mixture evenly over the potatoes and gently spread to coat all ingredients.
- Top with shredded Parmesan cheese, cover tightly with foil, and bake for 50 minutes.
- Remove foil and bake an additional 10 minutes until potatoes are tender and the top is golden.
- Allow the casserole to rest for 5–10 minutes before serving.
Notes
- Substitute turkey sausage or spinach for kale for variation.
- Refrigerate leftovers up to 4 days or freeze up to 2 months.
- Reheat covered at 350 °F; add broth if needed to loosen sauce.
