Gather all ingredients.
Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, or until tender. Add sausage, browning well on all sides, about 5 minutes.
Add chicken stock, oregano, basil, and parsley. Bring to a boil, reduce heat to low and simmer 1 hour.
Add rice and simmer 30 minutes longer.
Add cream, stirring well. Remove from heat and let soup rest briefly before serving.
