In a large pot, heat a splash of olive oil over medium heat. Crumble the Italian sausage into the pot and cook for about 5–7 minutes, stirring occasionally, until it's browned and fully cooked. Once done, remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot for flavor.

In the same pot, add chopped onions and minced garlic. Sauté for 3–4 minutes or until the onions are translucent and fragrant, stirring occasionally to prevent burning.

Stir in the drained diced tomatoes, chicken stock, dried oregano, and basil. Bring the mixture to a gentle simmer and add back the cooked sausage. Let it simmer for about 10 minutes.

Add the ditalini pasta to the simmering soup, stirring well to incorporate. Cook for 8–10 minutes, or until the pasta is tender yet al dente.

Lower the heat to a gentle simmer and stir in the heavy cream and freshly grated Parmesan cheese. Mix until the cheese has melted into the broth.

Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve warm with crusty bread.