Print

Italian Zuppa Toscana Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Italian Zuppa Toscana casserole featuring savory sausage, tender sliced potatoes, creamy broth, wilted kale, and melted cheese baked into a hearty, satisfying dish perfect for family dinners.

Ingredients

  • 1 pound Italian sausage (mild or spicy)
  • 1 tablespoon olive oil (if needed)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, thinly sliced
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups chopped kale
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Add olive oil if needed.
  3. Stir in the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
  4. Add the sliced potatoes, chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer for 8–10 minutes until the potatoes begin to soften.
  5. Stir in the chopped kale and allow it to wilt slightly.
  6. Transfer the mixture to the prepared baking dish and spread evenly.
  7. Sprinkle mozzarella and Parmesan cheese over the top.
  8. Bake uncovered for 20–25 minutes until the potatoes are tender and the cheese is melted and golden.
  9. Let rest for a few minutes before serving.

Notes

  • Use turkey sausage for a lighter option.
  • Add cream cheese for extra richness.
  • Include mushrooms for added depth of flavor.
  • Substitute part of the potatoes with cauliflower slices for a lower-carb version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat at 350°F (175°C) until warmed through, adding a splash of broth if needed.
  • Freeze after baking for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://cookedbymaya.com/italian-zuppa-toscana-casserole/