In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Sauté for about 5-7 minutes until the sausage is browned and cooked through. Once browned, remove the sausage from the pot and set it aside, leaving the flavorful drippings behind.

In the same pot, add 1 diced onion and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.

To the sautéed onions and garlic, stir in a 14.5-ounce can of diced tomatoes, 4 cups of chicken stock, and 1 teaspoon each of dried basil and oregano. Gently mix in the browned sausage and allow the mixture to simmer for about 10 minutes.

Next, stir in 1 cup of ditalini pasta to the simmering soup. Cook according to package instructions, usually around 7-9 minutes.

Once the pasta is just tender, lower the heat and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix until the cheese melts and the soup reaches a creamy consistency, about 2-3 minutes.

Season your soup with salt and black pepper to taste. Ladle the warm soup into bowls and finish each serving with a sprinkle of freshly chopped parsley.