Description
This creamy and hearty Zuppa Toscana Casserole transforms the classic Italian soup into a rich baked dinner packed with tender potatoes, savory sausage, crispy bacon, kale, and Parmesan cream sauce. It’s cozy, filling, and perfect for feeding a hungry family on chilly nights.
Ingredients
For the Casserole
- Crispy cooked bacon, crumbled
- Reserved bacon grease
- Ground Italian sausage, cooked and drained
- Russet potatoes, sliced thinly
- White onion, diced
- Garlic paste
- Chopped kale leaves
- Flour
- Chicken broth
- Heavy whipping cream
- Egg
- Salt
- Black pepper
- Shredded Parmesan cheese
Instructions
- Prepare the Baking Dish
- Preheat the oven to 400°F.
- Spray a large 9×13-inch casserole dish lightly with nonstick spray.
- Arrange the sliced potatoes across the bottom of the dish in an even layer. Spread them out carefully so the casserole cooks evenly from edge to edge.
- Scatter the cooked sausage evenly over the potatoes.
- Sprinkle the crispy bacon pieces across the top.
- Cook the Vegetables
- Place a large skillet over medium heat.
- Add the reserved bacon grease to the pan and allow it to melt fully.
- Add the diced onions and garlic paste. Stir frequently while cooking for several minutes until the onions soften and become fragrant.
- Mix in the chopped kale. Continue stirring until the kale begins to wilt and reduce in volume.
- Make the Cream Sauce
- Sprinkle the flour evenly across the vegetables.
- Stir continuously so the flour coats everything completely. Cook the flour briefly to eliminate any raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to keep the sauce smooth.
- Allow the mixture to simmer gently until slightly thickened.
- Pour in the heavy cream and stir until fully combined and creamy.
- Temper the Egg
- Place the beaten egg into a small bowl.
- Carefully spoon a small amount of the hot sauce into the egg while whisking constantly.
- Continue adding small spoonfuls of hot liquid one at a time. This gradually raises the egg temperature without scrambling it.
- Once tempered, slowly whisk the egg mixture back into the skillet sauce.
- Add the Cheese
- Stir half of the Parmesan cheese into the sauce mixture.
- Keep stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Pour the sauce evenly over the potato and sausage layers in the casserole dish.
- Use a spoon if needed to spread the sauce evenly.
- Bake the Casserole
- Cover the dish tightly with aluminum foil.
- Place the casserole into the oven and bake until the potatoes become tender and the casserole bubbles around the edges.
- Carefully remove the foil.
- Sprinkle the remaining Parmesan cheese across the top.
- Return the casserole to the oven uncovered and continue baking until the cheese melts completely and develops a light golden color.
- Rest and Serve
- Remove the casserole carefully from the oven.
- Allow it to sit for about 10 minutes before serving. This resting time helps the sauce thicken and makes slicing easier.
- Serve warm and enjoy every creamy, cheesy bite.
Notes
- Yellow onions or sweet onions also work well in this recipe.
- You can cook the bacon and sausage ahead of time to save prep time later.
- Add mozzarella cheese for an even cheesier casserole.
- Thin potato slices help the casserole cook evenly and absorb more flavor.
- Store leftovers in the refrigerator inside an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 924 kcal
- Sugar: 4 g
- Sodium: 2147 mg
- Fat: 63 g
- Saturated Fat: 29 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 210 mg