1 lb Italian sausage
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, diced
4 cups chicken or vegetable broth
2 medium potatoes, diced
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
In a large pot over medium heat, add the Italian sausage. Break it apart with a wooden spoon and cook until browned, about 5–7 minutes.
Once the sausage is browned, add the diced onion, minced garlic, carrots, and celery. Cook for another 5–7 minutes, stirring occasionally, until the onions are translucent.
Pour in the chicken or vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat to simmer.
Allow the soup to simmer for about 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked, stir in the heavy cream. Adjust the seasoning with salt and pepper to your liking.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with some crusty bread on the side.