In a large pot over medium heat, add the Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Remove the sausage from the pot and set aside, leaving the drippings in the pot.

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth, and add the diced potatoes, thyme, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes until the potatoes are tender.

Return the cooked sausage to the pot and stir in the heavy cream if using. Heat through for another 5 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.