Cook the Sausage: In a large pot over medium heat, add the Italian sausage and cook for 5–7 minutes, breaking it into smaller pieces until golden brown.

Sauté the Vegetables: Add diced onion, carrots, celery, and minced garlic, and sauté for about 5–7 minutes until the vegetables soften.

Stir in the Spices: Sprinkle in dried basil, parsley, oregano, mustard powder, and pepper, stirring well for 1 minute.

Thicken with Flour: Add flour and stir continuously for about 2 minutes.

Incorporate the Broth: Slowly pour in chicken broth while whisking to avoid lumps. Bring to a gentle boil and simmer for 5 minutes.

Add the Potatoes: Stir in chopped red potatoes, cover, and simmer for 20–25 minutes until they are fork-tender.

Mix in Cream and Seasonings: Stir in heavy cream, soy sauce, and hot sauce, heat through for about 5 minutes.

Serve and Garnish: Ladle soup into bowls and garnish with shredded cheddar cheese if desired.