In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5 to 7 minutes, stirring occasionally, until browned.

Add the diced onion, minced garlic, chopped carrot, and sliced celery to the pot. Stir together and cook for approximately 5 minutes until tender and aromatic.

Pour in the chicken broth and add the undrained diced tomatoes. Stir well to combine and bring to a gentle boil over medium-high heat.

Stir in the ditalini pasta and Italian seasoning. Reduce heat to medium-low and let simmer for 8 to 10 minutes, or until the pasta is al dente.

Lower the heat, stir in the heavy cream and grated Parmesan cheese until melted and creamy.

Taste and adjust seasoning with salt and pepper as needed.

Ladle soup into bowls and garnish with fresh parsley. Serve immediately.