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  • Pine River

Aged Asiago Tuscan Zuppa

Updated: Jan 26, 2020


  • 1/2 pound bacon

  • 1 pound Italian sausage

  • 2 onions diced

  • 4 cloves of 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 chopped, or fresh spinach leaves


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, bring to a boil. Cook until potatoes are soft, 10 to 15 minutes. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach, cook until wilted.

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