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Italian Zuppa Toscana Casserole

Italian zuppa toscana casserole delivers a creamy potato-and-sausage base with tender kale and a golden, bubbling mozzarella-parmesan crust. Brown the sausage, simmer the potatoes until just tender, then bake until the top turns richly golden and set.
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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
Ingredients Equipment Method Notes

Ingredients
  

Italian Zuppa Toscana casserole
  • 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 cups whole milk
  • 0.25 tsp red pepper flakes
  • 1.5 cups shredded mozzarella
  • 0.5 cup parmesan, grated
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown and crisp
  1. Preheat oven to 375F. Brown the Italian sausage in a large oven-safe skillet until cooked through, then drain the fat and set the sausage aside.
  2. Cook the bacon (or pancetta) until crispy. Remove and set aside, keeping the crispy bits for topping.
Build the creamy potato base
  1. In the skillet with the saved fat, sauté the onion and garlic for 4 minutes. Stir often so the onion softens and the garlic becomes fragrant.
  2. Pour in the chicken broth, heavy cream, whole milk, and red pepper flakes. Bring to a simmer, then keep it gently bubbling.
  3. Add the thinly sliced Yukon gold potatoes. Simmer for 12-15 minutes until just tender, stirring occasionally to prevent sticking.
Assemble and bake
  1. Fold the kale and sausage into the skillet and season with salt and pepper. Cook just until the kale wilts and the mixture looks evenly combined.
  2. Transfer the mixture to a 9x13 baking dish if needed. Scatter the shredded mozzarella and grated parmesan over the top in an even layer.
  3. Bake at 375F for 20-25 minutes until golden and bubbling. Top with the crispy bacon (or pancetta) right after baking.

Notes

Pro tip: slice the potatoes thin for even tender bites without turning them mushy—if the mixture looks tight before baking, stir once to loosen. Store leftovers in the refrigerator up to 3-4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the creamy dairy can break after thawing. For a lighter option, replace half the heavy cream with additional whole milk (texture will be slightly less rich).