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Instructions:
Prepare the Italian Sausage: Start by removing the casings from the Italian sausage if they are in links. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through.
Sauté Aromatics: Add the diced onions to the pot and sauté until they become translucent. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Sauté for an additional 1-2 minutes until the garlic becomes fragrant.
Add Vegetables: Incorporate the diced carrots, celery, and potatoes into the pot. Stir well to combine the vegetables with the sausage and aromatics.
Pour in Broth and Tomatoes: Pour in the chicken broth and add the undrained diced tomatoes. Stir in the tomato sauce for an extra depth of flavor. Season with salt and pepper according to your taste preferences. Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the vegetables are tender.
Introduce Creaminess: Lower the heat and pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 5-10 minutes, allowing the flavors to meld together.
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