Description
This comforting Zuppa Toscana Casserole transforms the classic Italian soup into a hearty, layered baked dish. Featuring crispy bacon, spicy Italian sausage, tender sliced potatoes, sautéed kale, and a creamy Parmesan sauce, this casserole is perfect for a family-friendly dinner that combines rich flavors and satisfying textures.
Ingredients
Scale
Meat and Bacon
- 8 oz bacon, cooked crisp & crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled & drained
Vegetables
- 7 cups thinly sliced russet potatoes
- 1 small white onion, peeled & diced
- 2 tbsp garlic paste
- 6 packed cups washed and chopped kale leaves (stems removed)
Sauce and Binding
- 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
- Prepare Layers: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13 inch baking dish. Then evenly layer the cooked, crumbled Italian sausage and the crisp bacon over the potatoes.
- Sauté Aromatics: Return 1/4 cup of reserved bacon grease to the large skillet used for cooking the meat and set it over medium heat. Add diced onions and garlic paste, stirring frequently for 2-3 minutes until softened but not browned.
- Wilt Kale: Add the chopped kale to the skillet and stir just until it begins to wilt, about 1-2 minutes.
- Make Roux: Sprinkle the flour evenly over the vegetables in the skillet and stir to coat everything, cooking for about 60 seconds to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and bring the mixture to a simmer, cooking until it slightly thickens. Then stir in the heavy whipping cream to combine thoroughly.
- Temper Egg: Transfer one tablespoon of the hot liquid from the skillet into a small bowl. Whisk in the beaten egg to temper it, carefully preventing curdling. Add another tablespoon of liquid and stir, then a final tablespoon. Pour this egg mixture back into the skillet gradually, whisking constantly to incorporate.
- Add Cheese: Stir half of the shredded Parmesan cheese into the sauce in the skillet, mixing until the cheese melts and the sauce is smooth and creamy.
- Assemble and Bake: Pour the cheese sauce evenly over the layered potatoes, sausage, and bacon in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
- Add Final Cheese Layer: Remove the foil carefully. Sprinkle the remaining Parmesan cheese on top of the casserole, then bake uncovered for an additional 25-30 minutes until the top is golden and bubbly.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes so the sauce can set and thicken slightly. Serve warm and enjoy your rich, flavorful Zuppa Toscana Casserole!
Notes
- For a spicier kick, use spicy Italian sausage instead of mild.
- To save time, you can use pre-sliced potatoes, but thin slicing ensures even cooking.
- Make sure to temper the egg properly to avoid scrambling.
- This casserole can be assembled ahead of time; keep refrigerated before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
