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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with thin-sliced Yukon gold potatoes simmered in a creamy broth and finished with a golden, bubbling mozzarella-parmesan crust. Crispy pancetta or bacon bits crown the top for a hearty, comforting main-dish texture.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Browned in the skillet and then added back into the casserole.
Bacon or pancetta
  • 6 bacon or pancetta Diced; cooked until crisp and used as the topping.
Yukon gold potatoes
  • 2 lb Yukon gold potatoes Thinly sliced; simmered until just tender.
Kale
  • 4 cup kale Chopped and folded in to wilt.
Onion
  • 1 onion Diced and sautéed with garlic.
Garlic
  • 4 garlic Minced and sautéed with the onion.
Chicken broth
  • 2 cup chicken broth Simmering liquid for tender potatoes.
Heavy cream
  • 2 cup heavy cream Added along with milk for a creamy base.
Whole milk
  • 1 cup whole milk Works with heavy cream for richness and pourability.
Red pepper flakes
  • 0.25 tsp red pepper flakes Adds gentle heat to the broth mixture.
Mozzarella
  • 1.5 cup shredded mozzarella Scattered over the top before baking.
Parmesan
  • 0.5 cup parmesan Grated; mixed into the cheesy topping layer.
Salt and pepper
  • 1 salt and pepper Season to taste in the casserole before baking.

Equipment

  • 1 cast iron skillet

Method
 

Brown and prep the skillet base
  1. Preheat your oven to 375°F. This ensures the casserole bakes to a golden, bubbling cheese crust right on schedule.
  2. Brown the Italian sausage in a large oven-safe skillet. Drain off excess fat and set the sausage aside while keeping the remaining fat in the pan.
  3. Cook the bacon or pancetta until crispy. Remove and set aside, reserving the skillet fat for sautéing.
Simmer the creamy potato mixture
  1. Sauté the onion and garlic in the reserved fat for 4 minutes. Cook until fragrant and softened, then stir to prevent sticking.
  2. Add the chicken broth, heavy cream, whole milk, and red pepper flakes to the skillet. Bring the mixture to a gentle simmer.
  3. Add the sliced Yukon gold potatoes and simmer for 12–15 minutes until just tender. Stir occasionally so the potatoes cook evenly and don’t scorch.
Assemble and bake
  1. Fold in the kale and Italian sausage, then season with salt and pepper. Cook just until the kale wilts slightly from the heat of the mixture.
  2. Transfer the mixture to a 9x13 baking dish if needed. Spread into an even layer so the cheese melts uniformly.
  3. Scatter the shredded mozzarella and parmesan over the top. Make sure the cheese covers the surface for a browned, bubbly finish.
  4. Bake at 375°F for 20–25 minutes until golden and bubbling. Top with the crispy bacon or pancetta right before serving.

Notes

For best results, slice the Yukon gold potatoes thin and aim for an even simmer so they’re just tender when you fold in the kale. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the cream can separate upon thawing. For a lighter option, use half-and-half in place of the heavy cream and reduce the bake time by 3–5 minutes so the potatoes stay creamy instead of drying out.