We Just Turned Your Favorite Italian Soup Into a Fully-Loaded Casserole

Fall has officially arrived, and although the weather may not fully reflect that yet, I know I’m ready to devour all of the delicious flavors fall has to offer. Soups, stews, casseroles, baked goods—I need it all!

At the top of my fall must-make list is zuppa toscana, the Italian-inspired soup I first discovered, like many others, at Olive Garden. After the first taste, I was hooked. But recently, I've discovered a new dish that wraps up all the flavors of the beloved savory soup in an even more comforting format.

What is Zuppa Toscana Casserole?

Introducing Zuppa Toscana Casserole—a reimagined take on the classic soup that throws all the flavors of zuppa toscana into a casserole dish. I came across this cozy idea from Instagram creator at.home.cook, and it looked so irresistible, I had to give it a try.

It all starts with layers of crispy bacon, spicy Italian sausage, and russet potatoes lining the bottom of a 9x13 dish. Next, a creamy, soup-like sauce is poured over top, then the whole dish is baked to bubbly perfection. Finished with a golden layer of melted Parmesan, this casserole is a hearty, soul-warming dish perfect for fall evenings or family gatherings.

How to Make Zuppa Toscana Casserole

Adapted from at.home.cook

Ingredients

• 9 ounces bacon, chopped
• 16 ounces mild Italian sausage
• 5 medium russet potatoes, sliced into half-moons
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups kale, chopped with stems removed
• 1/2 cup flour
• 4 cups chicken broth
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons chicken bouillon powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Parmesan cheese, to taste

Directions

1. Preheat the oven to 400 degrees F.
2. In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Once cooked, move the bacon to a paper towel-lined plate to drain the excess grease.
3. In the same pot, cook the Italian sausage until browned. Move the sausage to another paper towel-lined plate to drain the excess grease.
4. Add a couple of tablespoons of olive oil to the pot and cook the chopped onions until transparent. Then, add minced garlic and kale. Continue cooking until the veggies have sweated down, then stir in flour and cook for another two to three minutes.
5. Pour in chicken broth and let the mixture come to a boil, then stir in heavy cream, salt, pepper, and chicken bouillon powder.
6. In a 9x13 baking dish, layer in the cooked bacon, Italian sausage, and sliced potatoes. Pour the cream mixture over the potatoes and cover the dish with aluminum foil. 
7. Bake at 400 degrees F for 30 minutes, then remove the foil, top with a generous portion of grated Parmesan cheese, and bake uncovered for another 20 minutes. Allow the casserole to cool, top with a little extra Parmesan, and enjoy.