In a large pot, heat the olive oil over medium-high heat. Add the sliced white onion and sauté for about 4-5 minutes until softened and translucent.

Add the Italian sausage to the pot, breaking it up as it cooks. Stir frequently for about 5-7 minutes until browned and no longer pink.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the tomato puree, crushed tomatoes, and chicken broth. Add dried basil, stir well and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes.

Remove from heat and stir in the cream cheese until fully melted and creamy. Adjust consistency with additional chicken broth if needed.

Season the soup with kosher salt and black pepper to taste. Let it sit for a few minutes before serving.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.