In a large pot over medium heat, add the Italian beef sausage. Use a spatula to crumble it as it cooks, browning the sausage until it is no longer pink, about 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside while leaving the flavorful drippings.

In the same pot, add diced onion, sliced carrots, and chopped celery to the drippings. Sauté the vegetables over medium heat for about 5-7 minutes until they soften and the onion becomes translucent.

Sprinkle in the minced garlic and stir well, letting it cook for about 1 minute until fragrant.

Pour in the chicken or vegetable broth, increasing the heat to bring the mixture to a gentle simmer for about 2-3 minutes.

Carefully add the cooked sausage back into the pot, stirring well to incorporate it with the vegetables and broth.

Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine. Heat for about 3-5 minutes.

Gradually mix in the grated Parmesan cheese while stirring continuously for about 2-3 minutes until the soup is velvety.

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

Let the soup simmer for 5-10 minutes over low heat to deepen the flavors.

Remove from heat and ladle the soup into bowls. Garnish each serving with freshly chopped parsley.