In a large pot, heat olive oil over medium heat. Add crumbled Italian sausage and cook until browned and cooked through.

In the same pot, add chopped onion and minced garlic. Sauté until onions are translucent and fragrant.

Stir in drained diced tomatoes, chicken stock, oregano, and basil. Bring to a gentle simmer and return sautéed sausage to the pot.

Add ditalini pasta to the simmering broth and cook until tender.

Reduce heat to low and stir in heavy cream and freshly grated Parmesan cheese until melted and creamy.

Adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped parsley.