In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 diced white onion and sauté for about 4–5 minutes until softened and translucent.

Add 1 pound of Italian sausage to the pot, breaking it apart with a spatula. Cook for approximately 6–8 minutes, or until browned and cooked through. In the last minute, stir in 2 minced garlic cloves and cook until fragrant.

Stir in 1 can (15 oz) of tomato puree and 1 can (14.5 oz) of crushed tomatoes, followed by 4 cups of chicken broth and 1 teaspoon of dried basil. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook for 10–15 minutes.

Reduce the heat to low, gently mix in 8 ounces of cream cheese and half of the 1 cup of grated Parmesan cheese. Stir until fully melted and smooth.

Taste the soup and season with kosher salt and freshly ground black pepper as needed. Ladle the creamy soup into bowls and sprinkle each portion with the remaining Parmesan cheese and a handful of freshly chopped parsley.