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Place the sausage in a large dutch oven or pot. Brown and crumble the sausage until cooked through. Drain off any excess grease.
Stir in the onion, Italian seasoning, salt, and pepper and cook 1-2 minutes.
Stir in minced garlic and stir for 1 minute.
Pour in the petite diced tomatoes, chicken broth, and pasta. Make sure the pasta is covered by the broth. Bring the mixture to a boil and cook for 8 minutes or until pasta is al dente.
Turn the heat down to medium. Stir in the cream cheese and parmesan cheese. Cook another 5 minutes or until the cream cheese melts.
When serving, top with fresh basil.