In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the crumbled Italian sausage, breaking it up with a spatula, and cook for about 5-7 minutes until browned and no longer pink. Remove the sausage with a slotted spoon, leaving the flavorful drippings in the pot.

Lower the heat to medium and add the diced onion to the pot. Sauté for about 3-4 minutes until the onions become translucent and fragrant. Stir in the minced garlic and cook for an additional minute.

Add the drained diced tomatoes, chicken stock, dried oregano, and basil to the pot. Stir well and bring the mixture to a gentle simmer over medium heat. Return the browned sausage to the pot and let it cook for 10 minutes.

Stir in the ditalini pasta, ensuring it’s fully immersed in the broth. Cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

Lower the heat to a gentle simmer and stir in the heavy cream and freshly grated Parmesan cheese. Mix well until the cheese is melted.

Taste your soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnishing each with freshly chopped parsley and serving with warm crusty bread.