Brown the Sausage: In a large pot over medium heat, crumble Italian beef sausage until fully cooked, approximately 5-7 minutes. Remove the sausage from the pot and set it aside.

Sauté the Vegetables: In the same pot, add finely diced onion, diced carrots, and diced celery. Sauté for 5-7 minutes until softened.

Add Garlic: Stir in minced garlic cloves and cook for about 1 minute until fragrant.

Incorporate the Broth: Pour in chicken or vegetable broth and let everything simmer for about 5 minutes.

Combine Ingredients: Add the browned sausage back into the pot, stirring thoroughly to combine all ingredients. Cook for another 2-3 minutes.

Add Cream: Reduce heat to low, and slowly pour in heavy cream, stirring until well blended. Heat for about 2-3 minutes.

Mix in Parmesan: Gradually stir in grated Parmesan cheese until melted and fully incorporated.

Season the Soup: Add Italian seasoning, along with salt and pepper to taste. Stir everything well.

Simmer for Flavor: Allow the soup to simmer on low heat for another 5-10 minutes.

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