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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with tender thin-sliced Yukon gold potatoes simmered in creamy broth, then baked with a melty mozzarella-parmesan crust. Sausage, crispy pancetta, and chopped kale make a hearty, bubbly one-dish main.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Bacon or pancetta, diced
  • 6 bacon or pancetta, diced
Yukon gold potatoes, thinly sliced
  • 2 lb Yukon gold potatoes, thinly sliced
Kale, chopped
  • 4 cup kale, chopped
Onion, diced
  • 1 onion, diced
Garlic, minced
  • 4 garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Red pepper flakes
  • 0.25 tsp red pepper flakes
Shredded mozzarella
  • 1.5 cup shredded mozzarella
Grated parmesan
  • 0.5 cup parmesan, grated
Salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the meat and build flavor
  1. Preheat the oven to 375F, and get a 9x13 baking dish ready in case you need to transfer. You should see the room-temperature ingredients organized so the sauce comes together quickly.
  2. Brown the Italian sausage in a large oven-safe skillet, then drain the fat and set the sausage aside. Continue cooking until the sausage is no longer pink and the skillet looks lightly browned.
  3. Cook the bacon or pancetta until crispy, then remove and set aside. Look for crisp edges and a deep golden color.
  4. Sauté the onion and garlic in the reserved fat for 4 minutes. Stir until the onion turns translucent and the garlic smells fragrant.
Simmer the casserole base
  1. Add the chicken broth, heavy cream, whole milk, and red pepper flakes to the skillet. Stir until the mixture looks smooth and creamy.
  2. Add the sliced Yukon gold potatoes and simmer for 12-15 minutes until just tender. You should be able to pierce a potato slice easily without it fully breaking apart.
  3. Fold in the chopped kale and the browned Italian sausage, then season with salt and pepper. The kale should wilt and the sausage should distribute evenly.
Bake and finish
  1. Transfer the mixture to a 9x13 baking dish if needed, spreading it into an even layer. Make sure the surface is level so it bakes evenly.
  2. Scatter the shredded mozzarella and grated parmesan over the top. Cover the surface so the cheese will form a cohesive golden crust.
  3. Bake for 20-25 minutes at 375F until golden and bubbling, then top with the crispy bacon or pancetta. You should see browned cheese edges and active bubbling around the perimeter.

Notes

Pro tip: slice the Yukon gold potatoes thin so they simmer to just-tender in the 12-15 minute window; thick slices will extend bake time. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the creamy base can separate when thawed. For a lighter option, use half-and-half in place of heavy cream (texture will be slightly less rich).