Zuppa Toscana Casserole | Creamy Sausage, Potato & Kale Bake

These cozy Zuppa Toscana casserole layers—with bacon, Italian sausage, potatoes, kale, and Parmesan—are creamy, hearty, and baked in one pan. Ready for family dinner without the fuss. Bonus: leftovers reheat like a dream.

👉 For more Italian-inspired comfort, I recommend trying my Spinach Chicken Orzo Casserole or my family favorite Million Dollar Spaghetti Casserole.

👉 If you love hearty sausage dishes, check out my Creamy Italian Sausage Pasta or my Olive Garden–Style Zuppa Toscana Soup.

Simple Ingredients

No fancy ingredients—just meat, potatoes, kale, cream, and Parmesan. Classic, budget-friendly staples that bake into something special.

Similar vibes to my Creamy Chicken & Egg Noodles.

Main Ingredients (and why they matter)

• Protein: Italian sausage adds signature flavor; crisp bacon deepens it. Cook bacon fully for best texture.
• Potatoes: Russet potatoes are ideal—slice thin so they turn tender and creamy.
• Vegetables: Onion for sweetness, kale for freshness and color.
• Sauce: A simple roux with broth and cream makes a rich, silky sauce.
• Cheese: Parmesan seasons the sauce and gives the casserole a golden top.

👉 For quick chicken inspiration, check out my Slow Cooker Shredded Chicken or Green Chile Chicken Enchiladas.

Ingredients List

• 8 oz uncooked bacon
• 1 lb ground Italian sausage (mild or spicy)
• 4-5 medium russet potatoes, peeled and 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

A full printable ingredient list with exact amounts is available in the recipe card below.

Zuppa Toscana Casserole Variations

• Protein: Swap sausage for turkey sausage or a plant-based alternative.
• Greens: Use baby spinach instead of kale (add toward the end).
• Cheese: Pecorino Romano or Asiago for a sharper bite.
• Spice: Add red pepper flakes with the sausage for a little heat.

👉 If you like hearty slow cooker meals, don’t miss my Pot Roast or Slow Cooker Shredded Beef.

How To Make Zuppa Toscana Casserole

Step 1: Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.

Step 2: Peel and thinly slice potatoes; arrange evenly in the dish.

Step 3: Cook bacon until crispy. Remove to a paper towel–lined plate. Reserve 1 tbsp bacon grease in the skillet.

Step 4: Add sausage, onion, and garlic; cook until sausage is browned.

Step 5: Sprinkle flour over sausage mixture, stir, and cook 1–2 minutes. Slowly stir in chicken broth, then cream. Simmer 3–5 minutes until slightly thickened.

Step 6: Crumble bacon. Scatter bacon and kale over the potatoes.

Step 7: Pour sausage-cream mixture evenly over potatoes, spreading gently.

Step 8: Top with Parmesan. Cover tightly with foil; bake 50 minutes.

Step 9: Uncover and bake 10 minutes more, until potatoes are tender and top is golden.

Step 10: Rest 5–10 minutes before serving.

See the Printable recipe card for full information on how to make this recipe.

Serving Suggestions

Extra Toppings: Add fresh parsley, red pepper flakes, or extra Parmesan.
Appetizer: Serve with Bruschetta or a warm veggie platter.
Side Dish: Pair with roasted broccoli or Caesar salad for balance.

Make-Ahead, Storage & Reheating

• Store: Refrigerate up to 4 days.
• Freeze: Bake first, cool, and freeze up to 2 months.
• Reheat: Warm covered in a 350 °F oven until hot. Add a splash of broth if needed.