Description
Zuppa Toscana Casserole takes the flavors of the classic soup—bacon, sausage, potatoes, and kale—and transforms them into a rich, comforting casserole perfect for family dinners.
Ingredients
- 8 oz bacon, cooked crisp & crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled & drained
- 7 cups thinly sliced russet potatoes
- 1 small white onion, peeled & diced
- 2 tbsp garlic paste
- 6 packed cups chopped kale, stems removed
- 1/2 cup flour
- 4 cups chicken broth
- 1–1 1/2 cups heavy whipping cream
- 1 large egg, beaten & tempered
- Salt & pepper, to taste
- 1 1/2 cups shredded Parmesan cheese, divided
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook bacon until crisp. Remove bacon and reserve 1/4 cup bacon grease.
- Cook Italian sausage in the same skillet until browned. Drain and set aside.
- In a large bowl, combine sliced potatoes, onions, garlic paste, kale, flour, chicken broth, cream, beaten egg, cooked bacon, and sausage. Season with salt and pepper.
- Transfer mixture into a greased casserole dish and top with 1 cup of Parmesan cheese.
- Bake for 45–50 minutes until potatoes are tender and top is golden. Sprinkle remaining Parmesan cheese on top if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add more vegetables like carrots or celery for extra nutrition.
- Leftovers store well in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American