Heat a large pot over medium heat and add a splash of olive oil. Once shimmering, add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté for about 5–7 minutes until browned and fully cooked. Remove the sausage from the pot and set it aside while leaving the flavorful drippings behind.

In the same pot, add diced onions and a bit more olive oil if needed. Sauté the onions for 4–5 minutes until they become translucent and fragrant. Stir in the minced garlic and continue to cook for another minute.

Pour in the chicken broth and water, scraping up any browned bits stuck to the pot. Add in the diced tomatoes along with their juice, dried basil, oregano, and a pinch of red pepper flakes. Bring this mixture to a rolling boil.

Stir in the short pasta of your choice and the reserved Italian sausage. Lower the heat and let the soup simmer gently for about 10 minutes, or until the pasta is al dente.

Once the pasta is cooked, reduce the heat to low and pour in the heavy cream, stirring until it swirls into the soup. Add in the freshly grated Parmesan cheese.

Ladle the soup into bowls, garnishing with freshly chopped parsley for a pop of color. Serve immediately while hot.