Zuppa Toscana Casserole | Creamy Sausage, Potato & Kale Bake
Zuppa Toscana Casserole with sausage, bacon, potatoes, kale, and creamy Parmesan sauce—cozy, family-friendly, and baked in one pan.
Servings: 6 servings
Ingredients
- 8 oz uncooked bacon
- 1 lb ground Italian sausage mild or spicy
- 4-5 medium russet potatoes peeled and EXTREMELY thinly sliced
- 1 yellow onion diced
- 1 tbsp minced garlic
- 4 cups kale chopped (stems removed)
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ¾ cup shredded Parmesan cheese
- Nonstick cooking spray
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish with nonstick spray.
- Peel and thinly slice potatoes; arrange in an even layer in the dish.
- Cook bacon in a skillet until crispy. Remove to paper towels; reserve 1 tbsp bacon grease in skillet.
- Add sausage, onion and garlic to skillet; cook until sausage is browned and fully cooked.
- Sprinkle flour over sausage mixture; stir and cook 1–2 minutes. Slowly whisk in chicken broth, then cream. Simmer 3–5 minutes until slightly thickened.
- Crumble bacon. Sprinkle bacon and kale evenly over potatoes in baking dish.
- Pour sausage mixture evenly over potatoes; gently spread to coat.
- Top with Parmesan cheese. Cover tightly with foil; bake 50 minutes.
- Uncover and bake 10 minutes more, until potatoes are tender and top is golden.
- Let rest 5–10 minutes before serving.
Video
Notes
- Substitutions: Use turkey sausage, spinach instead of kale, or Pecorino Romano for Parmesan.
- Storage: Refrigerate up to 4 days; freeze baked up to 2 months.
- Reheat: Warm covered at 350 °F until hot; add a splash of broth if needed.
Nutrition
Calories: 775kcal | Carbohydrates: 39g | Protein: 27g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.05g | Cholesterol: 139mg | Sodium: 1611mg | Potassium: 1022mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2098IU | Vitamin C: 24mg | Calcium: 256mg | Iron: 3mg
