I love zuppa toscana. It's not low cal but it's wonderful. It has potatoes, sausage, bacon, and spinach in a creamy chicken broth and you can make it in a Instant Pot.
| 6 slices | bacon (or 5 slices of thick cut bacon), cut into ½" pieces |
| 1 lb | Italian sausage, cut into 1" pieces |
| 8 to 10 oz |
spinach leaves |
| 1 | onion, diced |
| 3 cloves | garlic, minced |
| ½ tsp | thyme |
| 1 tsp | salt |
| ½ tsp | black pepper |
| ¼ tsp | red pepper flakes |
| 4 cups | chicken stock |
| 2 | russet potatoes, washed but not peeled, cut into 1" pieces. |
| 1 cup | heavy cream |
Put the bacon in the Instant Pot and set it to saute for 20
minutes. Cook the bacon until it is crisp, stirring it
frequently, while scrapping anything off the bottom of the pot
that forms. When the bacon is crisp, scoop it out and put
in on a paper towel lined plate. Leave the bacon grease in
the pot. This should take 10 to 12 minutes.
Add the sausage and brown it. This should take 4 or 5
minutes. Add the onion and cook until translucent,
stirring often. This should take about 3 minutes.
Add the garlic, thyme, salt, pepper, and red pepper flakes and
cook for 30 seconds. No more or the garlic will burn.
Turn the Instant Pot off, add the chicken stock, again scrape
anything that has stuck to the bottom of the pot, and stir
everything to combine. Add the potatoes, stir again, put
the lid on the Instant Pot, set it to seal, and pressure cook
for 3 minutes. Let the Instant Pot do a natural release
for 7 minutes, then vent the pressure.
Open the pot, stir in the cream, add the bacon, and serve.