Heat olive oil in a large soup pot over medium heat. Add crumbled Italian sausage and cook until browned, about 5-7 minutes. Remove sausage from pot, leaving drippings.

Add finely diced onion, sauté for about 3-5 minutes until soft. Add minced garlic and cook for an additional minute.

Stir in drained diced tomatoes, chicken stock, dried oregano, and basil. Return sausage to pot and simmer for 10 minutes.

Add ditalini pasta and cook for 8-10 minutes until al dente.

Lower heat and stir in heavy cream and grated Parmesan cheese until melted and smooth.

Adjust seasoning with salt and pepper. Serve hot, garnished with parsley.