In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of crumbled Italian sausage and cook until it's browned and crispy, about 5-7 minutes. Break it up with a wooden spoon as it cooks to ensure even browning. Once done, use a slotted spoon to transfer the sausage to a plate and set aside.

In the same pot, using the flavorful drippings, add 1 diced onion and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant, stirring occasionally to avoid burning.

Stir in 1 can of drained diced tomatoes, 4 cups of chicken stock, and 1 teaspoon each of dried basil and oregano into the pot. Return the cooked sausage to the mixture and bring the soup to a gentle simmer. Let it cook for about 10 minutes.

Once the broth is simmering, pour in 1 cup of ditalini pasta. Cook the pasta for about 8-10 minutes, or until it's al dente—tender yet firm to the bite.

Lower the heat to a gentle simmer, and slowly stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Continue stirring until the cheese has melted completely.

Finally, taste the soup and adjust seasoning with salt and freshly cracked black pepper. Ladle the comforting soup into bowls, then sprinkle with chopped parsley.