In a large pot over medium heat, cook the Italian beef sausage for about 6-8 minutes, breaking it apart with a spoon until it’s nicely browned and cooked through.

Add diced onion, carrots, and celery to the same pot, sautéing for 5-7 minutes until the vegetables soften and become fragrant.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in 4 cups of chicken or vegetable broth and bring to a gentle simmer, scraping the bottom of the pot.

Return the browned Italian beef sausage to the pot and stir everything together.

Lower the heat to medium-low and stir in 1 cup of heavy cream, warming gently.

Sprinkle in 1 cup of grated Parmesan cheese, stirring until melted and fully incorporated.

Season the soup with Italian seasoning, salt, and pepper to taste.

Let the soup simmer for an additional 5-10 minutes on low heat.

Ladle the soup into bowls and garnish with freshly chopped parsley.