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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with thin-sliced Yukon gold potatoes, creamy broth, and kale, baked until golden and bubbling with a melty mozzarella-parmesan crust. Browned sausage and crispy pancetta add savory bites in every forkful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 825
Ingredients Equipment Method Notes

Ingredients
  

Italian Zuppa Toscana casserole base
  • 1 lb Italian sausage
  • 6 strip bacon or pancetta, diced
  • 2 lb Yukon gold potatoes, thinly sliced
  • 4 cup kale, chopped
  • 1 onion, diced
  • 4 clove garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.25 tsp red pepper flakes
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan, grated
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and brown the meats
  1. Preheat the oven to 375F. Brown the Italian sausage in a large oven-safe skillet until browned, then drain the fat and set the sausage aside.
  2. Cook the bacon or pancetta until crispy, then remove and set aside.
Build the creamy potato mixture
  1. In the reserved fat, sauté the onion and garlic for 4 minutes until softened. Add the chicken broth, heavy cream, whole milk, and red pepper flakes.
  2. Add the thinly sliced Yukon gold potatoes and simmer for 12-15 minutes until just tender.
  3. Fold in the chopped kale and the browned sausage, then season with salt and pepper.
Bake to a golden cheese crust
  1. Transfer the mixture to a 9x13 baking dish if needed. Scatter the mozzarella and parmesan over the top.
  2. Bake for 20-25 minutes at 375F until golden and bubbling. Top with the crispy bacon or pancetta.

Notes

Pro tip: Use very thin potato slices so they simmer to just-tender during the stovetop step and finish evenly in the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350F until warmed through. Freezing is not ideal for the cream-based texture, but you can freeze for up to 1 month if needed. For a lighter option, substitute half-and-half for the heavy cream and reduce the whole milk by 1/2 cup.