In a large dutch oven or heavy pot, heat over medium-high heat. Add the Italian sausage, using a spatula to break it apart as it cooks, for about 5-7 minutes or until browned and cooked through. Drain any excess grease, being careful not to compromise the flavor.

Lower the heat slightly and stir in the diced onion, Italian seasoning, salt, and ground black pepper. Sauté for 1-2 minutes until the onion is soft and fragrant.

Next, add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.

Pour in the petite diced tomatoes and chicken broth, then add the ditalini pasta. Bring to a boil and cook for 8 minutes until the pasta is al dente.

Reduce the heat and carefully add the softened cream cheese and grated Parmesan to the pot. Stir continuously for about 5 minutes until the cheeses melt completely.

Once melted and combined, remove the soup from the heat. Serve hot, topped with fresh basil.