Cheesy Keto Taco Soup with Bell Peppers and Sausage

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting, low-carb taco soup brimming with spicy sausage, colorful bell peppers, and a rich cheesy broth. This American-inspired keto recipe (low carb), ready in about 45 minutes, pairs Italian sausage, green bell pepper, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, casings removed Italian sausage
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, diced onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 14 ounces, no sugar added diced tomatoes
• 4 ounces, cubed cream cheese
• 1 cup shredded cheddar cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: In a large pot over medium heat, add 1 pound Italian sausage and cook for 5-7 minutes, breaking it apart until browned and cooked through.
2. Step 2: Stir in 1 medium diced green bell pepper, 1 medium diced red bell pepper, 1 medium diced yellow bell pepper, and 1 medium diced onion; cook for 4-5 minutes until vegetables soften.
3. Step 3: Add 3 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper; sauté for 1 minute until fragrant.
4. Step 4: Pour in 4 cups chicken broth and 14 ounces diced tomatoes; bring the soup to a simmer and cook uncovered for 15 minutes.
5. Step 5: Reduce heat to low and stir in 4 ounces cubed cream cheese and 1 cup shredded cheddar cheese until the cheese melts and the soup is creamy.