Heat the 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 the cooked sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the halved baby potatoes to the skillet and stir to combine with the onions and garlic.
Pour in the chicken broth, cover the skillet, and simmer for 10-12 minutes or until the potatoes are tender.
Return the cooked sausage to the skillet and stir to combine.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, salt, and black pepper.
Cook for an additional 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the fresh baby spinach and cook until wilted, about 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.