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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with thin-sliced Yukon potatoes, creamy broth-and-cream sauce, and a golden mozzarella-parmesan crust baked until bubbling. Crispy pancetta bits and kale add hearty texture and color in every scoop.
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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
  • 6 strips bacon or pancetta Diced; substitute pancetta for a more classic flavor.
Yukon gold potatoes
  • 2 lb Yukon gold potatoes Thinly sliced for even tender baking.
Kale
  • 4 cups kale Chopped; fold in near the end to keep texture.
Onion
  • 1 onion Diced.
Garlic
  • 4 garlic Minced.
Chicken broth
  • 4 cup chicken broth Use low-sodium if desired.
Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Red pepper flakes
  • 0.25 tsp red pepper flakes
Mozzarella
  • 1.5 cup shredded mozzarella Scatter over top before baking.
Parmesan
  • 0.5 cup parmesan Grated; sprinkle over mozzarella.
Salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown meat and build the creamy base
  1. Preheat the oven to 375F and set out a 9x13 baking dish in case you need to transfer the mixture.
  2. Brown the Italian sausage in a large oven-safe skillet over heat until cooked through, then drain the fat and set the sausage aside.
  3. Cook the bacon or pancetta until crispy, then remove and set aside.
  4. Sauté the diced onion and minced garlic in the reserved skillet fat for 4 minutes.
  5. Add the chicken broth, heavy cream, whole milk, and red pepper flakes, then bring to a gentle simmer.
Cook potatoes and fold in kale and sausage
  1. Add the thinly sliced Yukon gold potatoes and simmer for 12-15 minutes, until just tender.
  2. Fold in the chopped kale and the cooked sausage, then season with salt and pepper.
  3. Transfer to a 9x13 baking dish if needed, then scatter the shredded mozzarella and grated parmesan over the top.
Bake until golden and bubbling
  1. Bake at 375F for 20-25 minutes, until the casserole is golden and bubbling.
  2. Top with the crispy bacon or pancetta just before serving for added crunch.

Notes

Pro tip: slice potatoes thin and evenly so they simmer to just-tender in 12-15 minutes—this prevents mushy edges in the bake. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the cream base can break slightly after thawing. For a lighter option, swap heavy cream for half-and-half, keeping the bake time the same.