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Italian Zuppa Toscana Casserole

Zuppa Toscana casserole is an easy Italian sausage and potato bake with a creamy golden cream base and wilted kale. Layer thin-sliced russet potatoes, sausage crumbles, and kale, then finish with a parmesan crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Potatoes and aromatics
  • 4 russet potatoes peeled and sliced thin
  • 3 garlic minced
  • 1 onion diced
Kale and dairy base
  • 2 cup kale chopped
  • 2 cup heavy cream
  • 1 cup chicken broth
  • 0.5 tsp red pepper flakes
Seasoning and topping
  • 1 cup parmesan cheese grated
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

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; dice the onion and mince the garlic.
Brown sausage and build the cream base
  1. Brown the Italian sausage in a skillet over medium-high heat, breaking apart as it cooks, then drain the fat and remove.
  2. Sauté the onion in the same pan for 3 minutes, then add the garlic and cook for 1 minute.
  3. Pour in the heavy cream and chicken broth, then stir in red pepper flakes and heat until the mixture is combined and hot.
Layer and bake
  1. Layer half the potato slices in the greased dish.
  2. Scatter half the sausage and half the kale over the potatoes.
  3. Repeat with the remaining potato slices, the remaining sausage, and the remaining kale.
  4. Pour the cream mixture evenly over everything, then press down gently so the potatoes settle.
  5. Top with the grated parmesan, cover tightly with foil, and bake for 25 minutes until bubbling.
  6. Remove the foil and bake for 15 more minutes at 375°F until the potatoes are tender and the top is golden.

Notes

For the best texture, slice potatoes evenly so they cook at the same rate, and press down gently so the cream base fully reaches the top layers. Store leftovers in the refrigerator for up to 3 days; reheat individual portions in the oven or microwave until hot. Freezing is not recommended because the cream base can separate after thawing. Dietary swap: use lactose-free heavy cream and lactose-free cheese for a similar creamy casserole.