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Italian Zuppa Toscana Casserole

Italian zuppa toscana casserole with tender sliced potatoes, creamy broth, and kale tucked under a golden melted cheese crust. Brown sausage and pancetta, simmer until the potatoes are just tender, then bake until bubbly and browned.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Bacon or pancetta
  • 6 strips bacon or pancetta diced
Potatoes and kale
  • 2 lb Yukon gold potatoes thinly sliced
  • 4 cups kale chopped
Aromatics
  • 1 onion diced
  • 4 garlic minced
Dairy and broth
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup whole milk
Seasonings
  • 0.25 tsp red pepper flakes
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Cheeses
  • 1.5 cups mozzarella shredded
  • 0.5 cup parmesan grated

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown and crisp
  1. Preheat oven to 375F, then brown Italian sausage in a large oven-safe skillet until cooked through; drain the fat and set the sausage aside.
  2. Cook bacon or pancetta until crispy, then remove and set aside.
Build the creamy base
  1. In the sausage fat, sauté onion and garlic for 4 minutes until softened.
  2. Add chicken broth, heavy cream, whole milk, and red pepper flakes, then bring to a simmer.
  3. Add sliced Yukon gold potatoes and simmer for 12-15 minutes until just tender.
Combine and bake
  1. Fold in chopped kale and browned sausage, then season with salt and black pepper.
  2. Transfer to a 9x13 baking dish if needed, then scatter shredded mozzarella and grated parmesan over the top.
  3. Bake at 375F for 20-25 minutes until golden and bubbling, then top with crispy bacon or pancetta before serving.

Notes

Pro tip: keep the potato slices thin and simmer only until just tender so they finish cooking in the oven without turning mushy. Refrigerate leftovers in an airtight container up to 4 days; reheat at 350F until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream while keeping the mozzarella/parmesan for the same melty crust.