Heat olive oil in a large pot over medium-high heat. Add Italian sausage, breaking it into pieces until browned and cooked through (about 5-7 minutes). Set aside for later.

In the same pot, add diced onions and minced garlic. Sauté until the onions are translucent and fragrant (about 3-4 minutes).

Stir in diced tomatoes, chicken stock, dried basil, oregano, and the browned sausage. Bring to a gentle simmer for 10 minutes.

Toss in the ditalini pasta and cook according to package instructions (7-9 minutes).

Lower the heat and mix in the heavy cream and freshly grated Parmesan cheese, stirring until melted and smooth.

Season with salt and black pepper to taste. Ladle into bowls and finish with fresh parsley on top.