Go Back

Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole made with thin-sliced Yukon gold potatoes in a creamy sausage-and-kale sauce, then baked until golden and bubbling. Crispy pancetta and a mozzarella-parmesan crust bring the classic hearty texture to a family-style baked dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Bacon or pancetta
  • 6 strip bacon or pancetta diced
Yukon gold potatoes
  • 2 lb Yukon gold potatoes thinly sliced
Kale
  • 4 cup kale chopped
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Red pepper flakes
  • 0.25 tsp red pepper flakes
Mozzarella
  • 1.5 cup shredded mozzarella
Parmesan
  • 0.5 cup parmesan grated
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and brown the sausage
  1. Preheat the oven to 375F.
  2. Brown the Italian sausage in a large oven-safe skillet, then drain the fat and set the sausage aside.
Cook the bacon and build the creamy base
  1. Cook the bacon or pancetta until crispy, then remove and set it aside.
  2. Sauté the onion and garlic in the reserved sausage fat for 4 minutes.
  3. Add the chicken broth, heavy cream, whole milk, and red pepper flakes, and bring the mixture to a simmer.
Simmer potatoes, then assemble
  1. Add the sliced Yukon gold potatoes and simmer for 12-15 minutes until just tender.
  2. Fold in the kale and the sausage, then season with salt and pepper.
  3. Transfer to a 9x13 baking dish if needed, then scatter the shredded mozzarella and parmesan over the top.
Bake until golden
  1. Bake at 375F for 20-25 minutes until golden and bubbling.
  2. Top with the crispy bacon or pancetta right before serving.

Notes

For the best bake, slice the potatoes thin and keep the simmer gentle so they turn tender without breaking down. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the cream can separate. If you want a lighter option, use half-and-half instead of the heavy cream for a creamier but slightly lighter sauce.