Slit the sausage skin, peel off and discard. Break the sausage meat into small clumps.
In a large thick-bottomed pot, brown the sausage meat in its own rendered fat over medium heat.
Add the chopped onion. Cook, stirring occasionally, until the onion bits are soft and translucent.
Pour in the wine scraping the bottom of the pan as you pour. Boil for five minutes until the liquid is reduced.
Add the rest of the vegetables.
Pour in the broth little by little until all the solids are covered in liquid. Stop adding broth at that point. You do not want to use too much liquid. Bring to the boil, lower the heat and simmer for half an hour. Taste occasionally and add salt as needed.
Pour in the cream and stir well. When the soup starts to simmer, turn off the heat. Sprinkle in the parsley and stir. Taste the soup one last time and adjust the seasonings, if needed.
Serve the creamed sausage, potato and cabbage soup a la zuppa Toscana with buttered bread.