Brown sausage in a 2 quart saucepan over medium heat, stirring to separate into bite-size pieces. Spoon off fat. Add water while stirring to looses browned bits. Stir in soup until blended. Add milk, celery, carrot, onion and parsley. Heat to simmering; do not boil. Reduce heat to low; ; cover and simmer 10 minutes or until vegetables are tender.