Zuppa Toscana Casserole
Zuppa Toscana Casserole is everything you love about that cozy Italian soup, but baked up into an easy, hearty casserole that feeds a hungry family without a lot of fuss. We’re talking sausage, potatoes, kale, and a creamy, cheesy sauce all layered together and baked until bubbly and golden. This one’s pure comfort food, y’all.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This recipe came about on one of those busy evenings when I wanted something warm and filling but didn’t feel like babysitting a pot on the stove. Turning Zuppa Toscana into a casserole just made sense, and honestly, my crew likes it even better this way because of all that cheesy goodness baked right on top.
If you love budget-friendly dinners like this, you might also enjoy my Sausage and Tortellini Skillet, Sweet Potato and Apple Casserole, or Andouille Sausage Spaghetti. They’ve all got that same comforting, fill-you-up vibe that works great for weeknights.
Why You’ll Love This Recipe
- Comfort Food Classic: All the flavors of Zuppa Toscana in a warm, cheesy casserole form.
- Family-Friendly: Mild, creamy, and filling—perfect for picky eaters.
- Great for Busy Nights: Simple prep and the oven does most of the work.
- Budget-Conscious: Uses basic ingredients that stretch to feed a crowd.
Ingredients
Zuppa Toscana Casserole
Equipment
- large skillet
- saucepan
- Cutting Board and Knife
- 9×13 inch baking dish
- aluminum foil
Ingredients
- 1 pound Italian sausage casings removed
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups potatoes thinly sliced
- 2 cups kale
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large skillet, cook Italian sausage over medium heat, breaking it apart until browned. Remove excess grease if needed.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in the kale and cook until wilted, then remove from heat.
- In a saucepan, heat heavy cream and chicken broth over low heat. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Add ½ cup mozzarella cheese and ¼ cup grated parmesan cheese. Stir until the cheese is melted and the sauce has thickened enough to coat a spoon.
- Layer half of the sliced potatoes in the prepared baking dish. Top with half of the sausage mixture, then half of the cream sauce. Repeat layers.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Cover with foil and bake for 35 to 40 minutes or until the potatoes are tender. Remove foil and bake for another 10 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use a mandoline slicer for evenly cut potatoes.
- Let the casserole rest before serving so the sauce thickens up.
- Season each layer lightly for the best overall flavor.
- Shred your own cheese for smoother melting.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through. Freezing:
This casserole freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Slice the potatoes nice and thin so they cook evenly without needing extra bake time.
- If your sausage is extra greasy, be sure to drain it well so the casserole doesn’t turn oily.
- You can swap kale for spinach if that’s what you have on hand—just stir it in at the end.
- For extra flavor, try using half spicy Italian sausage and half mild.
- Want it extra cheesy? Add a little shredded provolone or Italian blend on top.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! A deep 8×8-inch dish will work, but you may need to add a few extra minutes to the bake time.
Stick a fork into the center of the casserole. If it slides easily through the potatoes, you’re good to go.
You can, but the texture will be a bit softer. Fresh sliced potatoes give the best results.
Absolutely. You can leave it out or replace it with spinach, Swiss chard, or even broccoli.
