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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with thin-sliced Yukon potatoes simmered in a creamy garlic broth, then baked until golden and bubbling. Sausage, crispy pancetta, and kale are folded into the base for a hearty, cheesy casserole-style take on the classic soup.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use bulk or casings removed.
Bacon or pancetta
  • 6 strips bacon or pancetta Dice and cook until crisp for topping.
Potatoes and aromatics
  • 2 lb Yukon gold potatoes Thinly slice for even simmering.
  • 1 onion Dice small so it melts into the sauce.
  • 4 clove garlic Minced.
Creamy base
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.25 tsp red pepper flakes Adjust to taste.
Cheeses
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan Grated.
Seasoning
  • 0.25 salt and pepper Add to taste; include both salt and black pepper in the seasoning step.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown sausage and crisp pancetta
  1. Preheat the oven to 375°F. Brown the Italian sausage in a large oven-safe skillet, drain the fat, and set the sausage aside.
  2. Cook the bacon or pancetta until crispy in the skillet, then remove and set aside.
Build the creamy base
  1. Sauté the onion and garlic in the reserved fat for 4 minutes. Add the chicken broth, heavy cream, whole milk, and red pepper flakes, stirring until combined.
  2. Add the thinly sliced Yukon gold potatoes and simmer for 12-15 minutes until just tender.
Assemble and bake
  1. Fold in the kale and sausage, then season with salt and pepper. Transfer to a 9x13 baking dish if needed and scatter the mozzarella and parmesan over the top.
  2. Bake at 375°F for 20-25 minutes until golden and bubbling. Top with the crispy bacon or pancetta before serving.

Notes

For best texture, slice the potatoes thin and keep the simmer gentle so they turn tender without breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until hot and bubbly. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream and reduce cheese slightly.