I hope you try making this Zuppa Toscana Casserole! Transforms a classic soup into the most delicious one. delicious bread! It has layers of potatoes, sausage, bacon, kale, and cheese. amazing sauce! Try making it today. Trust me!
Why this dinner is amazing
- Layered Advantages:Each layer of potatoes, sausage, kale, and cheese blend together to create a rich, delicious dish that will keep you coming back for more.
- Flavor Booster:Bacon, garlic, and Parmesan cheese create a depth of flavor that elevates this casserole beyond your typical weeknight dinner.
- Easy ways to entertain a crowd:This hearty, cheesy, and comforting dish will please both picky eaters and adults alike.
Tuscan Casserole Soup Ingredients
- Kale:You can also use frozen chopped kale instead of fresh kale. Make sure it is completely thawed and squeeze out any excess liquid. You will need one 12-ounce bag, or about 2 ½ cups after pressing.
- Red pepper flakes:For a little extra heat and flavor, add ¼ to ½ teaspoon.
- gluten free: To make this casserole gluten-free, omit the flour and thicken the cream sauce by mixing 1 tablespoon cornstarch and 2 tablespoons water. Add broth and cream, stir and cook until thickened, 5 to 7 minutes, then add Parmesan cheese.
How to Make Tuscan Casserole Soup
This dish is filling, flavorful, and takes the cozy, comforting taste of Olive Garden’s Zuppa Tuscan Soup to a whole new level. Perfect for a hearty weeknight dinner!
- Saute the onion and garlic: Preheat oven to 400°F and spray a 9 x 13 inch casserole dish with nonstick spray. Set aside. Heat the reserved bacon grease in a large skillet over medium-high, then add the chopped onion. Cook for 2 to 3 minutes until translucent, then add the garlic and cook for 1 more minute.
- Cook Kale: Add kale to skillet. Stir and cook until kale is wilted, 2 to 3 minutes. Add the flour and cook for 2 to 3 minutes, then slowly stir in the chicken broth.
- Add cream, cheese, and meat: Combine the heavy cream, half the Parmesan cheese, salt, and pepper. Stir until the cheese is completely melted. Add cooked bacon and sausage and stir-fry.
- collect: Spread half of the potatoes evenly in the bottom of the baking dish.
- Add source: Pour the creamy meat and cream mixture over the potatoes.
- baking: Spread the remaining potatoes evenly on top. Sprinkle the remaining Parmesan cheese on top. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake until potatoes are tender, casserole is bubbling and cheese is browned, 15 to 20 minutes more. Let Zuppa Toscana Casserole stand for 10 minutes before serving.
Alyssa’s Expert Tips
Potato tip! To prevent browning, soak sliced potatoes in cold water until ready to use. Drain and pat dry before layering. It may also take longer for the potatoes to soften, so test them for doneness after baking.
Tuscan Casserole Soup
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equipment
- 1 9 x 13 inch baking dish
ingredient
- 1 cup cooked and crumbled bacon about 8 ounces
- 1 pound Cooked and crumbled Italian sausage
- 2 tablespoon Bacon Grease Reservation
- 1 ½ cup diced onion
- 1 tablespoon Minced garlic About 3 cloves
- 5 cup chopped kale stem removed
- ¼ cup all purpose flour
- 4 cup chicken broth
- 1 ½ cup heavy whipping cream
- 2 cup shredded parmesan cheese
- 1 teaspoon salt Additionally, add potato toppings.
- ½ teaspoon ground black pepper Additionally, add potato toppings.
- 4 pound Russet potatoes, peeled and sliced Thinly sliced, about ¼ inch thick
guideline
- Preheat oven to 400°F and spray a 9 x 13 inch baking dish with nonstick cooking spray. Set aside.
- add 2 tablespoons reserved bacon grease Heat in a large skillet over medium heat and add. 1 ½ cups finely chopped onion. Cook until translucent, 2 to 3 minutes, then add. 1 tablespoon minced garlic And cook for 1 more minute.
- add 5 cups chopped kale In a frying pan. Stir and cook until kale is wilted, 2 to 3 minutes.
- Please stir ¼ cup all-purpose flourThen cook for 2-3 minutes and stir gently. 4 cups chicken broth.
- mixin 1 ½ cups heavy whipping creamhalf 2 cups shredded Parmesan cheese, 1 teaspoon saltand ½ teaspoon ground black pepper. Stir until the cheese is completely melted.
- Please stir 1 cup cooked, chopped bacon and 1 pound Italian sausage, cooked and crumbled
- lie down half 4 pounds russet potatoes, peeled and sliced Spread evenly over the bottom of the baking dish and top with the cream mixture. Spread the remaining potatoes evenly on top and sprinkle the remaining Parmesan cheese on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 to 20 minutes, until potatoes are tender, casserole is bubbling and cheese is browned. Let the casserole stand for 10 minutes before serving.
memo
- refrigerator: Store Baked Zuppa Tuscan Casserole, tightly covered or in an airtight container, for up to 5 days.
- Freezer: Don’t recommend!
- Reheat: Warm in oven at 350°F for 20 to 25 minutes until center reaches 165°F, or warm individual portions in microwave until heated through.
- Prepare in advance: Assemble up to 24 hours ahead and add 20 to 30 minutes of baking time to ensure they are cooked through.
nutrition
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If you’re a casserole fan like me, try these other warm, delicious recipes. Perfect for a weeknight or a large meal with friends and family. Grab a fork and dig in!
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