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Zuppa Toscana Casserole Recipe

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★★★★★

4.6 from 138 reviews

This Zuppa Toscana Casserole transforms the beloved Italian soup into a hearty baked dish, combining layers of crispy bacon, spicy Italian sausage, tender potatoes, sautéed kale, and a creamy Parmesan sauce. Perfectly baked to golden perfection, this casserole is a comforting meal that brings rich flavors and satisfying textures to your table.

Ingredients

Scale

Meats

  • 8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
  • 1 lb ground Italian sausage, cooked, crumbled, and drained

Vegetables & Herbs

  • 7 cups thinly sliced russet potatoes
  • 1 small white onion, peeled and diced
  • 6 packed cups washed and chopped kale leaves, stems removed

Liquids & Dairy

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

Other

  • 2 tbsp garlic paste
  • 1/2 cup flour
  • Salt and pepper to taste

Instructions

  1. Layer Ingredients: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13 inch baking dish. Then, evenly distribute the cooked, crumbled Italian sausage and crispy bacon pieces on top of the potatoes.
  2. Prepare Skillet Base: Return the reserved 1/4 cup bacon grease to the large skillet used for cooking the meat and set it over medium heat. This flavorful grease forms the base of the sauce.
  3. Sauté Aromatics and Kale: Add the diced onions and garlic paste to the skillet, stirring to combine. Sauté for 2-3 minutes until the onions are softened. Add the chopped kale and stir just until wilted to preserve its vibrant color and nutrients.
  4. Make Roux: Sprinkle the flour evenly over the mixture in the skillet. Stir to coat all ingredients and cook for 60 seconds to cook out the raw flour taste while thickening the sauce base.
  5. Add Broth and Cream: Pour chicken broth into the skillet, whisking continuously to blend with the roux. Simmer until the sauce starts to thicken slightly, then stir in the heavy cream to combine smoothly.
  6. Temper the Egg: Transfer a tablespoon of the hot sauce liquid into a small bowl, whisk in the beaten egg, then slowly add another tablespoon of hot liquid, mixing well. Repeat with one more tablespoon to gradually raise the egg temperature and prevent curdling. Pour the tempered egg mixture back into the skillet, whisking constantly to incorporate evenly.
  7. Add Parmesan Cheese: Stir half of the shredded Parmesan cheese into the skillet sauce until melted and smooth, creating a rich and creamy cheese sauce.
  8. Assemble and Bake: Pour the prepared sauce evenly over the layered potatoes, sausage, and bacon in the baking dish. Cover tightly with aluminum foil and bake in a preheated oven at 400°F (204°C) for 50-60 minutes, allowing the potatoes to cook through and flavors to meld.
  9. Add Final Cheese Layer: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the casserole. Return to the oven and bake for an additional 25-30 minutes until the cheese is golden and bubbly.
  10. Serve: Use oven mitts to carefully remove the hot casserole from the oven. Let it rest for a few minutes before serving to allow it to set slightly and serve warm.

Notes

  • Make sure to temper the egg properly by slowly mixing it with hot liquid before adding to the skillet, to avoid curdling.
  • You can adjust the amount of kale or substitute with spinach if preferred.
  • For a lighter version, use half-and-half instead of heavy cream.
  • If you prefer less salty dishes, reduce the amount of added salt and check the saltiness of bacon and broth beforehand.
  • Let the casserole rest about 5-10 minutes after baking for easier serving.

Keywords: Zuppa Toscana Casserole, Italian casserole, creamy potato casserole, bacon sausage casserole, kale casserole

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