In a large soup pot, heat a splash of olive oil over medium heat. Add the crumbled Italian sausage, cooking for about 5-7 minutes until browned and cooked through, stirring occasionally. Once done, remove it from the pot and set aside, keeping the flavorful drippings in the pot.

Using the same pot, add the diced onion and minced garlic. Sauté over medium heat for 3-4 minutes, or until the onion becomes translucent and fragrant.

Stir in the drained diced tomatoes, chicken stock, and the dried basil and oregano. Bring the mixture to a simmer, then add the browned sausage back into the pot. Allow it to simmer for about 10 minutes.

After simmering, stir in the ditalini pasta. Cook for about 8-10 minutes, or until the pasta is al dente.

Lower the heat to medium-low and gently stir in the heavy cream and freshly grated Parmesan cheese. Continue to mix until everything is well combined.

Finally, taste your soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnishing with freshly chopped parsley.