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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with sliced potatoes, creamy golden sauce, and wilted kale baked until the parmesan top turns crisp. This Italian sausage casserole is an Olive Garden copycat-style comfort food bake with a rich, creamy base.
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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: 632
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage mixture
  • 1 lb Italian sausage Casings removed.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 2 cups kale Chopped.
  • 0.5 tsp red pepper flakes Adjust to taste.
Cream base
  • 2 cups heavy cream
  • 1 cup chicken broth
Potato layers and topping
  • 4 russet potatoes Peeled and sliced thin.
  • 1 cup parmesan cheese Grated.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep dish
  1. Preheat oven to 375°F and grease a 9x13 baking dish with a thin coating so the layers release cleanly.
Brown sausage and build the cream base
  1. Brown Italian sausage in a skillet over medium-high heat, breaking apart, until browned then drain fat and remove.
  2. Sauté onion for 3 minutes in the same pan, then add garlic and cook 1 minute until fragrant.
  3. Add heavy cream, chicken broth, and red pepper flakes, then stir until combined and lightly warmed.
Assemble layers
  1. Layer half the russet potato slices in the prepared dish in an even single layer.
  2. Scatter half the Italian sausage and half the kale over the potatoes, then spread gently to distribute.
  3. Repeat with the remaining potato slices, Italian sausage, and kale for a second layer.
  4. Pour the cream mixture evenly over everything, then press down gently so the potatoes contact the sauce.
Bake to tender and golden
  1. Top with parmesan cheese, cover with foil, and bake at 375°F for 25 minutes to soften the potatoes.
  2. Remove the foil and bake 15 more minutes at 375°F until potatoes are tender and the top is golden.

Notes

For the best texture, slice potatoes thin and keep the layers fairly even so they cook through at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through. Freeze leftovers for up to 2 months, thaw overnight in the fridge, then reheat gently (parmesan may brown more fast). For a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy bake.