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In a large pot, heat olive oil over medium-high heat. Add Italian sausage and break it up into small pieces, cooking until it's browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add diced onions and minced garlic, sautéing until the onions become translucent and fragrant, roughly 3-4 minutes.
Stir in the diced tomatoes, chicken stock, dried basil, oregano, and the browned sausage. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Toss in the ditalini pasta and cook according to package instructions, generally 7-9 minutes.
Lower the heat and mix in the heavy cream and freshly grated Parmesan cheese, stirring until melted and blended into the soup.
Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.