Heat the olive oil in a large dutch oven or stock pot over medium/high heat.

Add the sausage and cook until browned. Using a slotted spoon, transfer the cooked sausage to a bowl. Pour off all but 2 tablespoons fat. Return the pot to the heat.

Add the onion and carrots to the pot cooking until softened, approximately 3-4 minutes.

Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2-3 minutes longer or until the tomato paste begins to turn a deep burgundy color.

Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.

Add the tomatoes, cooked sausage and beef stock to the pot stirring to combine. Bring the soup to a boil, then reduce the heat to low.

Stir in the potatoes and cook for 10-15 minutes or until tender.

Slowly stir in the half and half and cheese. Simmer for an additional 1-2 minutes then season with salt and pepper to taste.

Serve immediately with extra parmesan cheese, if desired.