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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole is a creamy potato-and-sausage bake with kale and a golden mozzarella-parmesan crust. Cook the potatoes until just tender, fold in kale and sausage, then bake until bubbling and browned for an easy one-dish meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown sausage and crisp pancetta
  1. Preheat the oven to 375°F, and keep a large oven-safe skillet ready. This gets your casserole baking fast once the base is assembled.
  2. Brown the Italian sausage in the skillet over medium heat, then drain off the fat and set the sausage aside. Keep the drained fat in the pan for sautéing.
  3. Cook the bacon or pancetta until crispy, then remove and set aside. Leave the rendered bits in the dish as much as possible.
Build the creamy potato filling
  1. Sauté the onion and garlic in the reserved fat for 4 minutes. Cook until fragrant and softened, not browned.
  2. Add the chicken broth, heavy cream, whole milk, and red pepper flakes, and stir to combine. Heat until steaming so the potatoes cook evenly.
  3. Add the Yukon gold potatoes and simmer for 12–15 minutes until just tender. Stir occasionally and keep the heat at a gentle simmer.
Assemble and bake
  1. Fold in the kale and sausage, then season with salt and pepper. Cook just until the kale wilts slightly from the hot base.
  2. Transfer the mixture to a 9x13 baking dish if needed, then scatter the shredded mozzarella and parmesan over the top. Make sure the cheese reaches the edges.
  3. Bake for 20–25 minutes at 375°F until golden and bubbling, then top with the crispy bacon or pancetta. Let it rest briefly before serving so the cheese sets.

Notes

Pro tip: slice potatoes evenly (thin, similar thickness) so they finish tender in the same 12–15 minute simmer. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended because cream can separate during thawing. For a lighter swap, use half-and-half in place of heavy cream (texture stays creamy, but slightly less rich).