Preparation Steps

• In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break up the sausage with a spoon as it cooks. Drain off any excess grease.
• Add the chopped onion to the pot and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Pour in the chicken broth and diced tomatoes. Add the carrots, celery, and potatoes.
• Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
• Stir in the heavy cream, parsley, salt, and pepper. Heat through for another 5 minutes, but do not boil.
• Taste and adjust seasonings if necessary. Serve hot.