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Zuppa Toscana Casserole

Hearty Zuppa Toscana Casserole for Ultimate Comfort Meals

Experience the warm, comforting flavors of Zuppa Toscana Casserole, a hearty meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 8 ounces Bacon Adds a crispy, smoky flavor; substitute with turkey bacon for a lighter option.
  • 1 pound Ground Italian Sausage Provides savory depth; use chicken sausage for a leaner alternative.
  • 4 cups Russet Potatoes Serves as the casserole base, offering hearty substance; Yukon gold potatoes can be substituted for creaminess.
  • 1 medium White Onion Adds sweetness and depth of flavor; any onion type can be used if a white one is unavailable.
  • 2 tablespoons Garlic Paste Enhances aroma and taste; fresh minced garlic can be used instead.
  • 2 cups Kale Leaves Adds nutrients and a slight earthiness; Swiss chard or spinach can serve as substitutes.
For the Creamy Sauce
  • 1/3 cup Flour Thickens the cream sauce; cornstarch can be used for a gluten-free option.
  • 3 cups Chicken Broth Provides the liquid base for flavor; vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Whipping Cream Contributes richness and creaminess; half-and-half can be used as a lighter alternative.
  • 1 large Egg (beaten & tempered) Helps to thicken the sauce and adds richness; omit for a dairy-free version.
  • 1 cup Shredded Parmesan Cheese Provides a salty, nutty flavor; mozzarella can be mixed for enhanced cheesiness.

Equipment

  • 9x13-inch baking dish
  • skillet
  • Measuring Cups
  • Knife
  • cutting board
  • Whisk

Method
 

Step-by-Step Instructions for Zuppa Toscana Casserole
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 baking dish.
  2. Slice russet potatoes thinly and layer them in the greased baking dish.
  3. In a skillet, cook the ground Italian sausage until browned and crumbly. Add the sausage over the potatoes and crumble crispy bacon on top.
  4. Sauté the diced onion and garlic paste in the same skillet until softened.
  5. Stir in the kale leaves and cook until wilted, then add flour and stir to coat.
  6. Gradually whisk in chicken broth and simmer until slightly thickened.
  7. Stir in heavy whipping cream, temper the beaten egg, and mix back into the sauce.
  8. Mix in half of the shredded Parmesan cheese until melted.
  9. Pour the creamy sauce over the potatoes, cover with foil, and bake for 50-60 minutes.
  10. After baking, remove foil, add remaining Parmesan cheese, and bake uncovered for an additional 25-30 minutes.
  11. Allow to rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 38gProtein: 27gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 950mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 120IUVitamin C: 40mgCalcium: 250mgIron: 3mg

Notes

This casserole can be prepped ahead of time. Just assemble, cover, and refrigerate before baking.

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