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Zupa Toscana in Pressure Pot

2 lbs ground sausage (one mile, one hot)
one onion (diced)
celery and carrots (diced)
1 tbsp garlic
dried oregano

Brown in the pressure pot until fully cooked.  remove and drain/wash fat off.  Return to pressure pot.

4-6 medium potatoes- halved and then cut into sliced
6 cups chicken broth
(frozen tortellini if desired)

Set pressure pot to cook for 10 minutes (it will take awhile for it to come to pressure, cook for 10 minutes, then natural release.  About 30 min. total)

Once pressure has been naturally released
1 1/2 C heavy cream
handfulls of spinach or kale

cover (with pressure pot still on warm) for a couple of minutes to heat through.

Just like Olive Garden.  Yum!

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