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In a large pot over medium heat, add olive oil and sauté the onion, carrots, and celery until the onion is translucent.
Crumble the Italian sausage into the pot and cook until browned.
Stir in minced garlic and thyme; cook for about 1 minute until fragrant.
Add diced potatoes and chicken broth; bring to a gentle boil, then reduce heat and simmer for about 15 minutes until potatoes are fork-tender.
Stir in heavy cream and adjust seasoning as needed. Garnish with fresh parsley before serving.