Do you love warm, hearty soups like Zuppa Toscana from Olive Garden? Well, imagine turning that tasty soup into a cheesy, creamy casserole! This Zuppa Toscana Casserole is packed with savory sausage, crispy bacon, tender potatoes, and a creamy sauce that’ll make your whole house smell amazing. It’s perfect for family dinners, potlucks, or when you just want something cozy and filling.
Method
Preheat the Oven
To begin, preheat your oven to 400°F (200°C). This gives you time to prepare all the other ingredients while the oven gets hot and ready for baking. Preheating ensures that everything cooks evenly once it’s in the oven.
Cook the Bacon and Sausage
Next, grab a large skillet and set it over medium heat. Add the sliced bacon and cook it until it turns golden brown and crispy. This usually takes about 8–10 minutes. Once it’s done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain off extra grease. In the same skillet, without wiping it clean, add the Italian sausage. Break it up with your spatula or spoon as it cooks, so you get nice, bite-sized pieces. Cook the sausage until it’s browned and cooked through. Then remove it from the skillet and set it aside in a separate bowl. Make sure to leave about 2 tablespoons of the bacon grease in the pan you’ll use that flavorful fat to start your sauce in the next step.
Sauté and Make the Sauce
With the bacon grease still in the skillet, add the diced onion and minced garlic. Sauté them for about 3 minutes, stirring often, until the onion becomes soft and translucent and the garlic smells amazing. Then, add the chopped kale or baby spinach. Stir it into the onions and garlic, cooking for about 2 more minutes, just until it wilts down a bit. Now it’s time to create the base of your sauce sprinkle the flour evenly over the vegetables and stir well to coat everything. Let the flour cook for about 2 minutes. This step is important to get rid of any raw flour taste and to help thicken the sauce later. Slowly pour in the water, stirring constantly to avoid lumps. Once smooth, stir in the Better Than Bouillon chicken base, heavy cream (or half-and-half), and season with red pepper flakes if you like a bit of heat. Add about 1 teaspoon of salt and ¼ teaspoon of black pepper. Let this mixture simmer for several minutes, until it thickens into a rich, creamy sauce.
Mix It All Together
Once your sauce has thickened nicely, add the cooked sausage back into the skillet, along with about three-quarters of the crispy bacon you set aside earlier. Stir everything together gently so the sausage and bacon are evenly coated in the sauce. This is a great time to taste the mixture and adjust the seasoning if needed add more salt, pepper, or red pepper flakes to your liking.
Assemble the Casserole
Now it’s time to build your casserole! In a 9×13-inch baking dish, layer the thinly sliced potatoes across the bottom. You don’t need to be too perfect here just make sure they’re fairly evenly spread out. Then, pour the creamy sausage and bacon mixture right over the potatoes. Use a spoon or spatula to gently mix everything together, making sure the sauce gets down between the potato slices. Cover the dish tightly with foil to trap in the steam, which helps the potatoes cook all the way through. Place the dish in your preheated oven and bake for 35–40 minutes.
Time to Eat
After baking, carefully remove the foil. Sprinkle the top of the casserole with the grated Parmesan cheese and the rest of your crispy bacon. If you want a golden, bubbly top (and who doesn’t?), switch your oven to broil and place the casserole back in for about 5 more minutes. Keep a close eye on it so the cheese doesn’t burn it should turn lightly golden and look irresistibly gooey. Once done, let the casserole sit for 5–10 minutes to cool slightly and thicken up. Then, garnish with freshly chopped parsley and serve it warm!
Necessary Tools
- Large skillet
- Sharp knife and cutting board
- Large mixing spoon or spatula
- Measuring cups and spoons
- 9×13-inch casserole dish
- Foil
- Oven
- Broiler (optional but awesome for crisping the top!)
Zuppa Toscana Casserole: A Cozy Twist on a Classic Soup
Cuisine: American, Italian, German, SwedishDifficulty: Easy8
servings20
minutes45
minutes1
hour5
minutesIngredients
1 lb mild Italian sausage
12 oz bacon, sliced into strips
1 medium onion, diced
5 cloves garlic, minced
3 cups kale or baby spinach, chopped
½ cup all-purpose flour
3½ cups water
1½ tbsp Better Than Bouillon chicken base
1½ cups heavy cream or half-and-half
5 medium russet potatoes, thinly sliced (1/8 inch)
¼–½ tsp red pepper flakes (optional)
Salt and pepper, to taste
½ cup grated Parmesan cheese (plus more for topping)
Fresh parsley, chopped (for garnish)
Directions
- Preheat the Oven
Start by preheating your oven to 400°F (200°C). - Cook the Bacon and Sausage
In a large skillet, cook the bacon over medium heat until it’s nice and crispy. Scoop it out and save it for later! Now, cook the Italian sausage in the same pan. Break it into small pieces and cook until browned. Remove and set it aside too. Keep about 2 tablespoons of the bacon grease in the skillet for the next step! - Sauté and Make the Sauce
Toss the chopped onion and garlic into the skillet and cook for about 3 minutes. Add your kale or baby spinach and stir for 2 more minutes. Sprinkle in the flour this helps thicken the sauce. Stir for 2 minutes, then slowly pour in the water while mixing. Add in the chicken base, cream, red pepper flakes (if you like spice), salt, and pepper. Let it simmer until the sauce thickens and becomes creamy. - Mix It All Together
Add the sausage and most of the crispy bacon to the sauce. Save some bacon for topping later. Taste the sauce does it need more salt or spice? Adjust if needed! - Assemble the Casserole
In your 9×13-inch dish, spread out the sliced potatoes. Pour the creamy sausage mixture over the top. Gently mix it all together, then cover with foil and bake for 35–40 minutes. Remove the foil, sprinkle with Parmesan cheese and the rest of your bacon, then broil for 5 more minutes until golden and bubbly! - Time to Eat!
Let it cool for about 5–10 minutes. Sprinkle with fresh parsley and serve it up!
Notes
- Slice potatoes evenly so they cook at the same speed. Thicker slices may stay crunchy.
- Stir the sauce well when adding flour and liquids to avoid lumps.
- Don’t skip the foil while baking it keeps the moisture in and helps cook the potatoes through.
- Keep an eye on it during broiling, cheese can burn fast!
Serving Suggestions
- Serve with warm, crusty bread or garlic toast.
- A light side salad adds freshness and crunch.
- Pair it with sparkling water, lemonade, or even apple cider for a fun twist.
- Want to stretch it for more people? Add a simple veggie side like roasted broccoli.
Fun Fact
Zuppa Toscana means “Tuscan Soup” in Italian! It comes from the Tuscany region of Italy, and it’s known for its rich flavors, simple ingredients, and cozy feel. This casserole version keeps all the flavor but adds extra comfort in every bite.
Conclusion
This Zuppa Toscana Casserole is like a warm hug on a plate. It’s creamy, savory, and full of flavor from the sausage, bacon, and cheesy goodness. Whether you’re making it for a weekend dinner or meal prepping for the week, it’s sure to become a favorite. Plus, the leftovers are even better the next day!
