Place the onion, sausage, and garlic into a dutch oven or soup pot and allow the mixture to simmer over medium heat until the sausage is crumbled and cooked through.
Place the potatoes, carrots, chicken stock, heavy cream, red pepper flakes, oregano and parsley to the mixture.
Allow the soup come to a boil, then turn the heat down, and then cover with a lid for 15-20 minutes or until the potatoes are tender.