In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions and minced garlic, stirring frequently for about 3-4 minutes until the onions are translucent and fragrant.

Add the Italian beef sausage to the pot, breaking it up with a wooden spoon as you cook for 5-7 minutes until browned and fully cooked.

Stir in diced carrots and chopped celery, cooking for another 3-5 minutes until vegetables soften slightly.

Pour in 6 cups of chicken broth and increase the heat until the mixture comes to a gentle simmer, about 5 minutes.

Once simmering, reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese until melted.

Add 1 tablespoon of Italian seasoning and a pinch of red pepper flakes, allowing to simmer for an additional 5 minutes.

Ladle the soup into bowls and garnish with extra Parmesan and fresh herbs if desired. Serve warm with crusty bread.