In a large pot, heat 1 tablespoon of olive oil over medium heat. Crumble in 1 pound of Italian sausage, cooking until it turns golden brown and reaches an internal temperature of 160°F, about 5–7 minutes. Once browned, remove the sausage with a slotted spoon, leaving the drippings in the pot for flavor.

Add 1 diced onion and 3 minced garlic cloves to the pot, stirring occasionally. Sauté the mixture for 3–4 minutes, until the onion is translucent and fragrant.

Pour in 4 cups of chicken stock and add 1 can of drained diced tomatoes along with 1 teaspoon each of dried basil and oregano. Return the cooked sausage to the pot, bringing the mixture to a gentle simmer for about 10 minutes.

Stir in 1 cup of ditalini pasta, cooking until al dente, approximately 8–10 minutes. Reduce the heat to low, and incorporate 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Stir continuously until melted.

Adjust the seasoning with salt and black pepper to taste. Ladle into bowls, garnishing with freshly chopped parsley and an additional sprinkle of Parmesan.