Everyone loves that soup from Olive Garden and I feel like there are a billion and one Whole30/clean eating versions of it. I knew I wanted those flavors with a little more heft, something that will keep me full and satisfied for a long stretch. Then I remembered the amazing Cowboy Lasagna from Miss Allie’s Kitchen (if you haven’t made that, get on it, its delicious) and it was like a light bulb went off! Make a layered potato casserole with all the flavors we love about the Zuppa Toscana soup. This dish was born and it was AMAZING! My kids loved it, my husband loved it, and I ate it for every meal for a few days and wasn’t mad about it.

Thinly sliced potatoes layered with a sausage mixture with kale and all covered in a creamy sauce that is 100% dairy free. Which makes this Whole30, Paleo, gluten free, dairy free and can easily be made vegan or nut free. This feeds a crowd and is perfect with a fresh salad alongside, its something everyone can get behind and keep you warm in the chilly weather!

Zuppa Toscana Bake

5 slices sugar free bacon, sliced into 1/2” slices (for vegan, use plant based)
2 Tablespoons oil or bacon grea se
1 cup onion (medium sized), diced
5 links Italian sausage, out of casing (I mixed sweet and hot turkey) (for vegan - use plant based sausage)
3 cloves garlic, minced
3 cups kale, packed and chopped
3/4 cup bell pepper (1 large), diced
1 Tablespoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon all spice
2 Tablespoons ghee or coconut oil
1/4 cup Tapioca or Arrowroot flour
1 cup stock, chicken or vegetable
2 cups dairy free milk - almond or coconut are good
2 Tablespoons nutritional yeast
2 teaspoons dried parsley
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
salt and pepper
4 medium russet potatoes, sliced thinly

- Preheat the oven to 400 and spray a 9x13 baking dish with oil.

- In a large skillet, cook the bacon on medium heat until crispy, scoop out the crispy bits and let drain on a paper towel lined plate. Keep the bacon drippings in the skillet, if you need additional oil, add it to the pan and increase the heat to medium-high.

- To the skillet, add the onions, sausage, and peppers until browned and softened. Add the garlic, all spice, oregano, and smoked paprika, stir and cook a couple of minutes. Drop in the kale and toss to wilt the greens, a minutes or so. Set aside in a bowl or in the skillet

- In a skillet, melt the ghee on medium-high and stir in the tapioca flour until combined completely. Slowly pour in the milk and broth while whisking to create a thick sauce. Season with nutritional yeast, parsley, cayenne, nutmeg, and a sprinkle of salt and pepper.

- Now slice the potatoes, place at the bottom of the baking dish evenly, trying to cover it completely. Season with a sprinkle of salt and pepper.

- Layer on 1/3 of the cream sauce, sprinkle with 1/3 bacon, and half of the sausage mix. Repeat with potatoes, sauce, bacon, remaining sausage, last of the potatoes, sauce, and bacon.

- Bake for 40-45 minutes until the potatoes are tender and the sauce is bubbly. Let rest for about 10 minutes before serving to allow the sauce to firm a little.

Slice your bacon into little strips, called lardons. Cook until crispy and steal a nibble or two while you drain on a paper towel.

Make the sausage mixture by starting with the onions and peppers in the bacon grease along with the sausage. Cook until browned and then add the garlic and herbs. Once it is fragrant, add the kale to wilt.

This sausage mix is so good right here, great for breakfasts if you want to make extra!

Another way to do the sauce is to melt the ghee in a pan. While it is melting, whisk the milk with the tapioca flour and slowly pour into the pan while whisking. Season and cook until thick. The nutritional yeast gives it a cheesy, almost Parmesan flavor.

Lower the heat while you slice your potatoes.

Scrub your potatoes and dry before slicing. You want to wait to slice so they don’t brown. With a knife, slice the potatoes into about 1/8 inch slices. Discard the ends or use them for something else. Now you are ready to layer

Place an layer of potatoes, covering as many gaps as possible. Season with a sprinkle of salt and pepper.

Here is the layering process:

potatoes —>sauce & bacon—>sausage—>potatoes—>sauce & bacon—>sausage—>potatoes—>sauce & bacon.

Then it is ready for the oven! Bake for 40-45 minutes, check the tenderness of the potatoes with a fork. Let it rest for a few minutes before serving so the sauce comes together a bit more.