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In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–7 minutes.
Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a boil. If using potatoes, add them now. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in the heavy cream and Parmesan cheese. Simmer gently for another 5 minutes until the soup is creamy and the cheese is melted.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley or basil if desired.
Serving and Storage Tips:
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