Description
Zuppa Toscana Casserole transforms the beloved Italian-inspired soup into a rich and hearty baked casserole. Layers of tender potatoes, savory Italian sausage, crispy bacon, kale, creamy Parmesan sauce, and melted cheese create the ultimate comfort food that’s perfect for family dinners.
Ingredients
- 8 oz bacon, cooked crisp and crumbled (reserve ¼ 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 tablespoons garlic paste
- 6 packed cups chopped kale leaves, stems removed
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 to 1½ cups heavy whipping cream
- 1 large egg, beaten and tempered
- Salt and black pepper, to taste
- 1½ cups shredded Parmesan cheese, divided
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat the reserved bacon grease over medium heat. Sauté the diced onion for 4–5 minutes until softened, then stir in the garlic paste for 1 minute.
- Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, followed by the heavy cream, until smooth. Simmer for 5 minutes until slightly thickened.
- Temper the beaten egg by slowly whisking in a few tablespoons of the hot sauce, then stir the egg mixture back into the skillet. Add 1 cup of the Parmesan cheese and stir until melted. Season with salt and pepper.
- Layer the sliced potatoes, cooked sausage, kale, and crumbled bacon in the prepared baking dish. Pour the creamy Parmesan sauce evenly over the top.
- Cover with foil and bake for 55 minutes, or until the potatoes are tender.
- Remove the foil, sprinkle the remaining ½ cup Parmesan cheese over the casserole, and bake uncovered for another 10–15 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- For extra cheesiness, add shredded mozzarella on top before the final bake.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American