In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Sauté for about 5-7 minutes, until browned and cooked through.

Once the sausage is browned, add 1 diced onion to the pot, cooking for 3-4 minutes until it becomes translucent. Incorporate 3 minced garlic cloves and sauté for an additional 1 minute.

Pour in 4 cups of chicken broth and add 1 can of drained diced tomatoes to the pot. Stir well, season with 1 tablespoon of Italian seasoning, and add salt and pepper.

Once boiling, stir in 1 cup of ditalini pasta and reduce heat to a simmer. Cover the pot and cook for 8-10 minutes, until al dente.

Reduce heat further and incorporate 4 ounces of softened cream cheese, stirring until fully melted. Next, add 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese, stirring continuously.

Taste and adjust seasoning as needed, then sprinkle in freshly chopped parsley before serving hot.