Name: Zuppa Toscana casserole (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound Italian sausage-removed from casings; 1 medium Yellow onion-chopped; 2 cloves Garlic-minced; 6 cups Kale-chopped; 6 cups Chicken broth; 1 cup Heavy cream; 1.5 pounds Russet potatoes-peeled and cubed; 1 cup Shredded Parmesan cheese; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/4 teaspoon Red pepper flakes

Recipe tier

Sausage
1 pound 450 g Italian sausage-removed from casings
Vegetables
1 medium 150 g Yellow onion-chopped
2 cloves 6 g Garlic-minced
6 cups 480 g Kale-chopped
Broth
6 cups 1.4 L Chicken broth
Dairy
1 cup 240 mL Heavy cream
Potatoes
1.5 pounds 680 g Russet potatoes-peeled and cubed
Cheese
1 cup 100 g Shredded Parmesan cheese
Seasoning
1 teaspoon 5 mL Salt
1/2 teaspoon 2.5 mL Black pepper
1/4 teaspoon 1.25 mL Red pepper flakes

Equipment

9x13 inch baking dish
Large skillet
Large pot
Wooden spoon

Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
In a large pot, combine the chicken broth and cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Add the cooked sausage, onion, and garlic mixture to the pot with the potatoes. Stir in the chopped kale.
Season with salt, black pepper, and red pepper flakes.
Stir in the heavy cream and bring the mixture back to a simmer.
Pour the mixture into the prepared baking dish. Sprinkle the shredded Parmesan cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let stand for 5-10 minutes before serving.