In a large pot, heat two tablespoons of olive oil over medium heat. Add 1 pound of crumbled Italian sausage and cook for 5–7 minutes until browned. Remove sausage, leaving drippings.

In the same pot, add 1 chopped onion and 3 minced garlic cloves. Sauté for 3–4 minutes until translucent.

Stir in 1 can of drained diced tomatoes, 4 cups of chicken stock, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Simmer and return sausage for 10 minutes.

Add 1 cup of ditalini pasta and cook for 8-10 minutes until al dente. Reduce heat and mix in 1 cup of heavy cream and 1 cup of grated Parmesan cheese.

Season with salt and pepper to taste. Serve hot, garnished with parsley.