In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage to the pot, breaking it into pieces as it cooks. Sauté until browned and cooked through, about 5-7 minutes. Remove sausage and set aside.

In the same pot, add the diced onion and minced garlic. Stir occassionally and cook until translucent, around 3-4 minutes.

Stir in the diced tomatoes, chicken stock, dried basil, oregano, and the cooked sausage. Bring to a gentle simmer over medium heat and cook for about 10 minutes.

Add the ditalini pasta and cook according to package instructions, usually around 7-9 minutes, until al dente.

Lower the heat and add the heavy cream and Parmesan cheese, stirring until the cheese melts and the soup is creamy. Adjust consistency with reserved pasta water if needed.

Taste and season with salt and black pepper. Serve hot, garnishing each bowl with parsley.