Introduction

Zuppa Toscana Casserole is a comforting, hearty dish inspired by the classic Italian soup. Packed with sausage, bacon, potatoes, kale, and a creamy Parmesan sauce, it’s perfect for family dinners or cozy nights in. This casserole blends flavors beautifully and is surprisingly easy to prepare.

A close-up view of a white plate filled with a layered baked potato dish. The bottom layer shows thick slices of pale yellow potatoes with soft textures and some browning on the edges. Above the potatoes, there is a layer of cooked ground meat with a crumbly texture and brown color, mixed with bits of onion. Another layer consists of dark green cooked kale, slightly wilted with a wrinkled texture. The top layer is covered with melted cheese, golden brown and bubbly in spots, melting over the other ingredients. A piece of golden brown bread is faintly visible on the side of the plate. The plate sits on a white marbled surface. 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 in an even layer in the bottom of a 9×13″ baking dish. Evenly distribute the cooked sausage and crumbled bacon on top.
Step 2: Return the reserved bacon grease to the large skillet used earlier and set over medium heat. Add diced onions and garlic paste, stirring to combine, and sauté for 2-3 minutes until softened. Stir in the kale and cook just until wilted.
Step 3: Sprinkle the flour over the skillet contents and stir to coat everything evenly. Cook for about 60 seconds to remove the raw flour taste.
Step 4: Gradually whisk in the chicken broth, then simmer until the mixture thickens slightly. Stir in the heavy cream until fully combined.
Step 5: Transfer a tablespoon of the hot sauce to a small bowl, add the beaten egg, and stir well. Add another tablespoon of hot sauce to the bowl, then one more. Pour this tempered egg mixture back into the skillet, whisking quickly to combine.
Step 6: Stir in half of the Parmesan cheese until melted and smooth. Pour the sauce evenly over the potato, sausage, and bacon layers in the baking dish.
Step 7: Cover the dish tightly with foil and bake at 400°F (200°C) for 50-60 minutes. Remove the foil, sprinkle the remaining Parmesan cheese on top, and bake for an additional 25-30 minutes until golden and bubbly.
Step 8: Let the casserole rest for 10 minutes after removing it from the oven to allow the sauce to set. Serve warm and enjoy!

Tips & Variations

Any type of onion can be used if you don’t have a white onion on hand.
Cook the sausage and bacon ahead of time and refrigerate the bacon grease to save time when making the sauce.
For extra cheesiness, mix shredded mozzarella with the Parmesan before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven-safe dish at 350°F (175°C) until warmed through. Avoid overheating to keep the creamy texture intact.

How to Serve

The dish is a creamy casserole served on a white plate, placed on a white marbled surface. The casserole has multiple layers, starting with a base of sliced yellowish potatoes with skins on, followed by a layer of cooked ground meat with a reddish-brown color and a slightly crumbly texture. On top of the meat is a layer of cooked dark green leafy vegetables, likely kale, mixed with melted cheese that is golden and bubbly in spots. The textures are soft and creamy with some browned edges. There is a piece of bread or a roll on the side, golden-brown with a smooth crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens instead of kale?

Yes, you can substitute spinach, Swiss chard, or collard greens. Just adjust the cooking time accordingly so the greens wilt nicely without becoming mushy.

Is it necessary to temper the egg for the sauce?

Tempering the egg by gradually adding hot liquid prevents it from scrambling when mixed into the hot sauce. This step ensures a smooth, creamy consistency.