Heat olive oil in a large skillet over medium heat.
Add the Italian turkey sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the halved baby potatoes and diced onion. Cook over medium heat, stirring occasionally, until the potatoes start to brown and soften, about 10 minutes.
Add the minced garlic and dried Italian seasoning to the skillet. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Cover the skillet and cook until the potatoes are tender, about 8 minutes.
Return the cooked sausage to the skillet and stir to combine.
Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Cook, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.
Remove from heat and sprinkle chopped fresh parsley over the skillet.
Serve hot, directly from the skillet.