Tuscan Asiago Soup
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Tuscan Asiago Soup


  • ½ lb bacon
  • 1 lb Italian sausage
  • 2 onions diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 1 tsp pepper
  • 4 large potatoes peeled and sliced thinly
  • 1 cup half and half
  • 1 cup Pine River Asiago cheese spread
  • 4 cups fresh kale or fresh spinach leaves chopped


  • Brown bacon and sausage together until nicely browned. Add onion until translucent about two minutes, then add minced garlic. Stir in the chicken broth, pepper and sliced potatoes, bringing to boil. Cook until potatoes are soft, 10 to 15 minute. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach cook until wilted. Serve in soup bowls.