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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana Casserole: Creamy Comfort in Every Bite

This Italian Zuppa Toscana Casserole is a comforting dish filled with rich flavors and creamy texture, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Italian Sausage Provides richness and flavor; substitute with chicken sausage for a lighter option.
  • 1 medium Onion Adds sweetness and depth; no substitute recommended for best flavor.
  • 3 cloves Garlic Offers aromatic and savory notes; freshly minced is preferred for optimal taste.
  • 4 cups Low-Sodium Chicken Broth Forms the liquid base, enriching the dish; vegetable broth works for a vegetarian version.
  • 1 cup Heavy Cream Contributes to the creamy texture; half-and-half can be a lighter substitute.
  • 2 cups Russet Potatoes Provides heartiness and texture; Yukon gold potatoes can add a flavorful twist.
  • 2 cups Kale Delivers nutrition and freshness; swap with spinach for a milder taste.
  • 1 teaspoon Dried Thyme Enhances herbal notes; Italian seasoning can be used if thyme is unavailable.
  • 1 pinch Red Pepper Flakes Adds warmth and a kick; adjust to taste or omit for a milder casserole.
  • Salt Essential for elevating flavor; adjust to personal preference.
  • Black Pepper Essential for elevating flavor; adjust to personal preference.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, crumble and brown the Italian sausage over medium-high heat for about 5-7 minutes, stirring frequently.
  2. Once browned, add the diced onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic and cook for another minute.
  3. Pour in the chicken broth and add the cubed russet potatoes, bringing the mixture to a gentle simmer for 12-15 minutes until the potatoes are fork-tender.
  4. Stir in the heavy cream and chopped kale, simmering for about 5 minutes until the kale wilts.
  5. Season with dried thyme, red pepper flakes, salt, and black pepper to taste. Stir well and adjust seasoning as necessary.
  6. Ladle the casserole into bowls, optionally garnishing with freshly grated Parmesan cheese before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 20gFat: 28gSaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Casserole can be frozen for up to 3 months. Reheat gently before serving.

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