I am begging you guys to make this Zuppa Toscana Casserole! It turns the classic soup into the most delicious bake! It has layers of potatoes, sausage, bacon, kale, and cheese drenched in the most amazing sauce! Make it today, trust me!
Why This Dinner Wows
- Layered Goodness: Each layer of potatoes, sausage, kale, and cheese blends together for rich, savory bites that keep you coming back for more.
- Flavor Boosters: Bacon, garlic, and parmesan create a depth of flavor that elevates this casserole beyond the usual weeknight dinner.
- Easy Crowd-Pleaser: Hearty, cheesy, and comforting, it’s a dish that satisfies both picky eaters and grown-ups alike.
Ingredients for Zuppa Toscana Casserole
- Kale: You can use frozen chopped kale instead of fresh. Make sure it is fully thawed, and any excess liquid is squeezed out. You’ll need one 12-ounce bag, or about 2 ½ cups after squeezing.
- Red Pepper Flakes: Add ¼–½ teaspoon for a little heat and extra flavor.
- Gluten Free: To make this casserole gluten-free, omit the flour and thicken the cream sauce with 1 tablespoon cornstarch mixed with 2 tablespoons water. Stir in after adding the broth and cream, then cook for 5–7 minutes until thickened, then add the parmesan.
How to Make Zuppa Toscana Casserole
This dish is filling, flavorful, and takes all the cozy, comforting flavors of Olive Garden Zuppa Toscana Soup to a whole new level. Perfect for a hearty weeknight dinner!
- Sauté Onions and Garlic: Preheat the oven to 400ºF and spray a 9 x 13-inch casserole dish with nonstick spray. Set aside. Add the reserve bacon grease to a large skillet and heat over medium-high, then add the chopped onions. Cook for 2-3 minutes until translucent, then add the garlic and cook for an additional minute.
- Cook Kale: Add the kale to the skillet. Stir and cook for 2-3 minutes, until the kale is wilted. Stir in the flour and cook for 2-3 minutes before slowly stirring in the chicken broth.
- Add Cream, Cheese, and Meats: Mix in the heavy cream, half of the Parmesan cheese, salt, and pepper. Stir until the cheese is fully melted. Stir in the cooked bacon and sausage.
- Assemble: Layer half of the potatoes evenly on the bottom of the baking dish.
- Add Sauce: Pour the creamy meat and cream mixture over the top of the potatoes.
- Bake: Layer the remaining potatoes evenly over the top. Sprinkle the remaining Parmesan cheese on top. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 15-20 minutes more, until the potatoes are tender, the casserole is bubbling, and the cheese is browned. Let the Zuppa Toscana casserole rest for 10 minutes before serving.
Alyssa’s Pro Tip
Potato Tips! Keep sliced potatoes in cold water until ready to use to prevent browning. Drain and pat dry before layering. Also, be sure to test for doneness after baking, as potatoes can take longer to soften.
Zuppa Toscana Casserole
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Equipment
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1 9 x 13-inch baking dish
Ingredients
- 1 cup cooked and crumbled bacon about 8 ounces
- 1 pound cooked and crumbled Italian sausage
- 2 tablespoons reserved bacon grease
- 1 ½ cups diced onion
- 1 tablespoon minced garlic about 3 cloves
- 5 cups chopped kale stems removed
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 ½ cups heavy whipping cream
- 2 cups shredded parmesan cheese
- 1 teaspoon salt plus additional for topping the potatoes
- ½ teaspoon ground black pepper plus additional for topping the potatoes
- 4 pounds peeled and sliced russet potatoes sliced thin, about ¼-inch thick
Instructions
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Preheat the oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
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Add 2 tablespoons reserved bacon grease to a large skillet and heat over medium-high heat before adding 1 ½ cups diced onion. Cook for 2-3 minutes until translucent, then add 1 tablespoon minced garlic and cook for an additional minute.
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Add 5 cups chopped kale to the skillet. Stir and cook for 2-3 minutes, until the kale is wilted.
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Stir in ¼ cup all-purpose flour, then cook for 2-3 minutes before slowly stirring in 4 cups chicken broth.
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Mix in 1 ½ cups heavy whipping cream, half of the 2 cups shredded parmesan cheese, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir until the cheese is fully melted.
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Stir in 1 cup cooked and crumbled bacon and 1 pound cooked and crumbled Italian sausage
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Lay half of the 4 pounds peeled and sliced russet potatoes evenly on the bottom of the baking dish, then top with the cream mixture. Layer the remaining potatoes evenly over the top, and sprinkle the remaining parmesan cheese over the top.
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Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender, the casserole is bubbling, and the cheese is browned. Let the casserole rest for 10 minutes before serving.
Notes
- Fridge: Store the baked Zuppa Toscana casserole tightly covered or in an airtight container for up to five days.
- Freezer: Don’t recommend!
- Reheat: Warm in the oven at 350°F for 20 to 25 minutes until the center reaches 165°F, or microwave individual portions until heated through.
- Make ahead: Assemble up to 24 hours in advance and add 20 to 30 minutes of extra bake time to ensure it cooks through.
Nutrition
More Cozy Casserole Recipes
If you are a fan of casseroles like I am, give these other warm, tasty recipes a try. Perfect for weeknights or a big meal with your friends and fam. Grab a fork and dig in!
