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
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, breaking it into approximately 1" pieces.  This should take 4 or 5 minutes.  Add the onion and cook until translucent, stirring often.  This should take another 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 immediately add the chicken stock so the garlic doesn't burn.  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 and add the spinach.  Stir this for 30 to 60 seconds.  There will be plenty heat to cook the spinach.  Now stir in the cream, add the bacon, and serve.

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