Print

Zuppa Toscana Casserole Recipe

Print Recipe

★★★★★

4.4 from 89 reviews

This Zuppa Toscana Casserole transforms the beloved Italian soup into a comforting and hearty baked dish. Layers of thinly sliced russet potatoes, crispy bacon, and savory Italian sausage are combined with sautéed kale in a luscious creamy Parmesan sauce. Baked to golden perfection, this casserole offers a rich and satisfying meal perfect for family dinners or gatherings.

Ingredients

Scale

Meats

  • 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
  • 2 tbsp garlic paste

Sauces & Dairy

  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 – 1 1/2 cups heavy whipping cream
  • 1 large egg, beaten & tempered
  • 1 1/2 cups shredded Parmesan cheese, divided

Seasonings

  • Salt & pepper to taste

Instructions

  1. Prepare the base: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13″ baking dish. Top the potatoes with the cooked, crumbled Italian sausage and cooked, crumbled bacon evenly.
  2. Heat bacon grease: Return the reserved 1/4 cup bacon grease to the large skillet you used for cooking the sausage and bacon and set it over medium heat to warm up.
  3. Sauté aromatics and kale: Add the diced white onion and garlic paste to the skillet. Stir to combine and sauté for 2-3 minutes until the onions are softened. Add the chopped kale and stir just until wilted.
  4. Make roux: Sprinkle the flour over the skillet contents and stir well to coat everything. Continue cooking the mixture for 60 seconds to cook out the raw flour taste.
  5. Add liquids: Gradually whisk in the chicken broth and bring the mixture to a simmer until it slightly thickens. Then stir in the heavy whipping cream until fully incorporated.
  6. Temper and add egg: Take a tablespoon of the hot sauce from the skillet and stir it into the beaten egg to temper it, preventing curdling. Repeat by adding two more tablespoons of hot liquid to the egg mixture while stirring. Pour the tempered egg mixture back into the skillet, whisking constantly to combine.
  7. Add cheese and make sauce: Stir half of the shredded Parmesan cheese into the skillet sauce until melted and smooth. Pour this creamy sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
  8. Bake covered: Cover the casserole tightly with aluminum foil. Bake in a preheated oven at 400°F (204°C) for 50-60 minutes.
  9. Add topping and finish baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly on top. Return the casserole to the oven and bake uncovered for an additional 25-30 minutes, allowing the cheese topping to brown and the sauce to set.
  10. Rest and serve: Carefully remove the hot casserole from the oven and let it rest for 10 minutes before serving. This resting period helps the sauce thicken and settle, making it easier to serve. Enjoy your warm, flavorful Zuppa Toscana Casserole!

Notes

  • Any kind of onion can be used if you don’t have a white onion available.
  • You can cook the sausage and bacon ahead of time and refrigerate the bacon grease separately until ready to make the cream sauce.
  • For extra cheesiness, mix shredded mozzarella with the Parmesan cheese in the sauce and topping.

Keywords: Zuppa Toscana, casserole, Italian sausage, bacon, creamy kale, Parmesan, baked potato dish

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