Heat a drizzle of olive oil over medium heat until shimmering, about 2 minutes.

Add the Italian sausage, breaking it apart with a wooden spoon. Sauté for 5-7 minutes until browned.

In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until onion is translucent.

Stir in drained diced tomatoes and cook for 2 minutes. Pour in chicken stock, basil, and oregano; bring to a gentle simmer.

Return the browned sausage to the pot, and let the soup simmer on medium-low heat for 10 minutes.

Add ditalini pasta; cook for an additional 8-10 minutes, tasting for al dente doneness.

Reduce heat to low, stir in heavy cream and Parmesan cheese until melted and incorporated.

Taste and season with salt and black pepper as needed. Serve garnished with freshly chopped parsley.