Introduction

Zuppa Toscana Casserole is a comforting twist on the classic Italian soup, layered with tender potatoes, savory sausage, kale, and a creamy Parmesan sauce. This hearty dish bakes to perfection, making it ideal for family dinners or gatherings that call for warm, satisfying flavors.

A white ceramic baking dish filled with a creamy, golden top layer of baked cheese lightly browned in spots, covering a middle layer of cooked dark green spinach mixed into a pale, cheesy sauce beneath. The dish sits on a red and white striped cloth over a white marbled texture surface. To the side, there is a wooden spoon with a smooth dark brown finish lying on the cloth, bright green fresh parsley leaves, and a white bowl with slightly browned, long, thin breadsticks inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 washed and chopped kale leaves (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

Step 1: Spread the sliced potatoes evenly in the bottom of a 9×13″ baking dish, then layer the cooked and crumbled sausage on top.
Step 2: Return the bacon grease to the large skillet used to cook the sausage and set it over medium heat.
Step 3: Add the diced onions and garlic paste to the skillet, stirring to combine. Sauté for 2-3 minutes until the onions soften, then add the chopped kale and stir until just wilted.
Step 4: Sprinkle the flour evenly over the skillet contents and stir to coat everything well. Cook for 60 seconds to remove the raw flour taste.
Step 5: Pour in the chicken broth while whisking to incorporate the flour mixture. Simmer until the sauce slightly thickens, then stir in the heavy cream until fully combined.
Step 6: Transfer a tablespoon of the hot liquid to a small bowl, add the beaten egg, and stir to combine. Repeat this process twice more by adding another tablespoon each time. Then, pour the tempered egg mixture back into the skillet, whisking constantly to prevent scrambling.
Step 7: Stir half of the Parmesan cheese into the sauce until melted and smooth. Pour this sauce evenly over the potatoes and sausage in the baking dish.
Step 8: Cover the dish tightly with aluminum foil and bake at 400°F (200°C) for 50-60 minutes. Remove the foil, sprinkle the remaining Parmesan cheese evenly over the top, and bake for an additional 25-30 minutes until golden and bubbly.
Step 9: Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy!

Tips & Variations

For a smoky depth, add cooked bacon with the sausage.
Swap kale for spinach or Swiss chard for a different leafy green texture.
Use half-and-half instead of heavy cream for a lighter sauce.
To prevent the sauce from curdling, make sure to temper the egg gradually before adding it to the hot liquid.
Add crushed red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions covered to retain moisture. This dish is not recommended for freezing due to the cream sauce’s texture.

How to Serve

A white plate holds a layered dish made of creamy melted cheese on top, with dark green leafy kale mixed in, crumbled cooked ground meat in light brown color, and slices of golden roasted potatoes spread throughout. The textures show melted cheese that is slightly browned and bubbling, soft cooked kale, and tender potato slices with browned edges. A golden brown breadstick with green herb seasoning rests on the left side of the plate. The plate sits on a white marbled surface with a red and white striped cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh thinly sliced potatoes work best to achieve the right texture. Using frozen potatoes may result in excess moisture and a softer texture that could alter the casserole’s consistency.

What if I don’t have garlic paste?

You can substitute 2 cloves of fresh minced garlic or 1 teaspoon of garlic powder. Fresh garlic offers the best flavor, but adjust the amount to taste if using powder.