In a large pot, heat a tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it apart. Cook for 6–8 minutes until browned and cooked through. Remove sausage, leaving drippings.

In the same pot, add diced onions and minced garlic. Sauté for 3–4 minutes until onions are soft and translucent.

Stir in drained diced tomatoes, chicken stock, dried oregano, and dried basil. Mix well. Return cooked sausage to the pot and bring to a gentle simmer for 10 minutes.

Add ditalini pasta to the pot, stirring well. Lower heat and cook for 8–10 minutes, or until pasta is al dente.

Reduce heat to low. Stir in heavy cream and freshly grated Parmesan cheese until melted and the soup is creamy.

Taste and season with salt and pepper. Ladle soup into bowls and garnish with chopped fresh parsley.