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4 from 4 votes

Zuppa Toscana Casserole

This Zuppa Toscana casserole has all the creamy, hearty flavor of the classic soup baked into a comforting dish. Simple to make and perfect for an easy dinner.
Prep Time40 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, Italian, Italian American
Keyword: baked zuppa toscana casserole, copycat olive garden zuppa toscana, creamy zuppa toscana, olive garden zuoppa toscana, zuppa toscana, zuppa toscana casserole, zuppa toscana casserole recipe
Servings: 12 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 1 cup cooked and crumbled bacon about 8 ounces
  • 1 pound cooked and crumbled Italian sausage
  • 2 tablespoons reserved bacon grease
  • 1 ½ cups diced onion
  • 1 tablespoon minced garlic about 3 cloves
  • 5 cups chopped kale stems removed
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups heavy whipping cream
  • 2 cups shredded parmesan cheese
  • 1 teaspoon salt plus additional for topping the potatoes
  • ½ teaspoon ground black pepper plus additional for topping the potatoes
  • 4 cups peeled and sliced russet potatoes sliced thin, about ¼-inch thick

Instructions

  • Preheat the oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
  • Add 2 tablespoons reserved bacon grease to a large skillet and heat over medium-high heat before adding 1 ½ cups diced onion. Cook for 2-3 minutes until translucent, then add 1 tablespoon minced garlic and cook for an additional minute.
  • Add 5 cups chopped kale to the skillet. Stir and cook for 2-3 minutes, until the kale is wilted.
  • Stir in ¼ cup all-purpose flour, then cook for 2-3 minutes before slowly stirring in 4 cups chicken broth.
  • Mix in 1 ½ cups heavy whipping cream, half of the 2 cups shredded parmesan cheese, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir until the cheese is fully melted.
  • Stir in 1 cup cooked and crumbled bacon and 1 pound cooked and crumbled Italian sausage
  • Lay half of the 4 cups peeled and sliced russet potatoes evenly on the bottom of the baking dish, then top with the cream mixture. Layer the remaining potatoes evenly over the top, and sprinkle the remaining parmesan cheese over the top.
  • Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender, the casserole is bubbling, and the cheese is browned. Let the casserole rest for 10 minutes before serving.

Notes

Storage, Reheating & Make Ahead Instructions
  • Fridge: Store the baked Zuppa Toscana casserole tightly covered or in an airtight container for up to five days.
  • Freezer: Don't recommend!
  • Reheat: Warm in the oven at 350°F for 20 to 25 minutes until the center reaches 165°F, or microwave individual portions until heated through.
  • Make ahead: Assemble up to 24 hours in advance and add 20 to 30 minutes of extra bake time to ensure it cooks through.

Nutrition

Calories: 466kcal | Carbohydrates: 16g | Protein: 17g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 1178mg | Potassium: 467mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1452IU | Vitamin C: 14mg | Calcium: 263mg | Iron: 2mg

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