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Italian Zuppa Toscana Casserole

Italian zuppa toscana casserole with sliced potatoes, Italian sausage crumbles, and wilted kale baked in a creamy golden cream base. Layers build the hearty filling, then parmesan crust bakes to a browned, creamy-top finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage mixture
  • 1 lb Italian sausage
  • 1 onion
  • 3 garlic cloves
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 0.5 tsp red pepper flakes
  • salt and black pepper Add to taste.
Potato and kale layers
  • 4 russet potatoes Medium, peeled and sliced thin.
  • 2 cups kale Chopped.
  • 1 cup parmesan cheese Grated; for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Slice the russet potatoes thin and chop the kale so the layers cook through evenly.
Cook the sausage and build the cream base
  1. Brown the Italian sausage in a skillet over medium-high heat, breaking it apart, until no longer pink, then drain the fat and remove.
  2. Sauté the onion for 3 minutes in the same pan, then add the garlic and cook 1 minute.
  3. Add the heavy cream, chicken broth, and red pepper flakes, then simmer just until combined and hot.
Layer and bake
  1. Layer half the potato slices in the prepared dish, then scatter half the sausage and half the kale over the potatoes.
  2. Repeat with the remaining potato slices, then the remaining sausage and kale.
  3. Pour the cream mixture evenly over everything, pressing down gently so the potatoes contact the liquid.
  4. Top with the parmesan cheese, cover with foil, and bake for 25 minutes at 375°F.
  5. Remove the foil and bake 15 more minutes at 375°F until potatoes are tender and the top is golden.

Notes

For cleaner slicing and faster melting, slice potatoes thin and keep the cream mixture hot before layering. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered in a 350°F oven until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter version, swap heavy cream for half-and-half (the casserole will be slightly less rich and may need a longer bake to fully tenderize potatoes).