Description
This Zuppa Toscana Casserole turns a classic creamy Italian soup into a hearty baked dinner layered with potatoes, sausage, bacon, kale, and a velvety Parmesan cream sauce. It is rich, filling, and perfect for nights when you need a meal that truly sticks.
Ingredients
Scale
- 8 oz bacon, cooked until crisp and crumbled, with 1/4 cup bacon grease reserved
- 1 lb ground Italian sausage, cooked, crumbled, and drained
- 7 cups russet potatoes, thinly sliced
- 1 small white onion, peeled and diced
- 2 tbsp garlic paste
- 6 packed cups kale, washed, chopped, and 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
- Preheat the oven to 400°F and lightly coat a 9×13-inch baking dish with nonstick spray. Arrange the sliced potatoes in a single, even layer across the bottom of the dish. Spread the cooked sausage evenly over the potatoes, then scatter the crumbled bacon over the top. This gives Zuppa Toscana Casserole its hearty layered base.
- Place the same skillet you used for the meat back on the stove over medium heat. Pour in the reserved bacon grease and let it warm through. Add the diced onion and garlic paste, then stir well so the onion gets coated in the fat. Cook for 2 to 3 minutes, stirring often, until the onion softens and turns fragrant. This step builds the flavor foundation for Zuppa Toscana Casserole.
- Add the chopped kale to the skillet and stir it into the onion mixture. Keep cooking just until the greens begin to wilt down. Do not cook them until they collapse completely; they will finish softening in the oven. This keeps the texture of Zuppa Toscana Casserole balanced and pleasant.
- Sprinkle the flour evenly over the vegetables in the skillet. Stir everything together so the flour coats the onion, garlic, and kale. Let it cook for about 60 seconds so the flour loses its raw taste and starts to thicken the mixture.
- Slowly pour in the chicken broth while whisking constantly. Keep whisking until the liquid is smooth and no dry flour remains. Let the sauce simmer gently until it thickens slightly. Stir in the heavy cream and mix until the sauce looks even and silky. This creamy base is what gives Zuppa Toscana Casserole its rich, comforting finish.
- In a small bowl, add a tablespoon of the hot sauce to the beaten egg and stir immediately. Add another tablespoon of hot sauce and stir again, then add one more tablespoon and mix once more. This gradual process warms the egg without scrambling it. Pour the tempered egg mixture back into the skillet and whisk until it blends fully into the sauce. This helps keep Zuppa Toscana Casserole smooth and luscious.
- Add half of the Parmesan cheese to the skillet and stir until it melts completely into the sauce. Taste the mixture and season with salt and pepper as needed. Once the sauce is smooth and well-seasoned, pour it evenly over the potatoes, sausage, and bacon in the baking dish. Make sure the sauce reaches across the whole surface so every layer of Zuppa Toscana Casserole gets coated.
- Cover the baking dish tightly with aluminum foil. Bake for 50 to 60 minutes, or until the potatoes begin to soften. Remove the foil carefully, then sprinkle the remaining Parmesan evenly over the top. Return the casserole to the oven and bake for another 25 to 30 minutes, until the top is golden, the sauce bubbles around the edges, and the potatoes are tender all the way through.
- Take the casserole out of the oven and let it rest for about 10 minutes before serving. That resting time helps the sauce settle, which makes slicing and serving easier. Spoon out generous portions and serve Zuppa Toscana Casserole while hot.
Notes
- Any type of onion works here if you do not have a white onion on hand.
- You can cook the bacon and sausage ahead of time and store the reserved bacon grease in the refrigerator until you are ready to make the sauce.
- For an even cheesier finish, stir in some shredded mozzarella along with the Parmesan.
Nutrition
- Calories: 924kcal
- Sugar: 4g
- Sodium: 2147mg
- Fat: 63g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 210mg