Heat a drizzle of olive oil in a large pot over medium-high heat. Add Italian sausage and brown for 5-7 minutes. Set aside.

In the same pot, sauté diced onions for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.

Combine diced tomatoes, chicken stock, dried basil, oregano, and browned sausage back into the pot. Simmer for about 10 minutes.

Add ditalini pasta and cook according to package instructions for 7-9 minutes until al dente.

Stir in heavy cream and grated Parmesan until melted. Adjust consistency with pasta water if needed.

Season with salt and black pepper. Serve hot, garnished with fresh parsley.