Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks until it is browned. Remove the sausage from the pot and set it aside.
In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 3–4 minutes.
Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring the mixture to a boil.
Add the pasta to the boiling broth mixture and cook until it is al dente, approximately 8–10 minutes.
Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
Return the cooked sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.
Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy this hearty Italian-inspired meal!