In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of Italian sausage, breaking it apart and cooking for 5-7 minutes until browned.

Once browned, add 1 diced onion, 3 minced garlic cloves, 1 diced carrot, and 2 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften.

Pour in 4 cups of chicken broth and add 1 can of undrained diced tomatoes. Stir well and bring to a boil.

Once boiling, add 1 cup of ditalini pasta and 1 tablespoon of Italian seasoning. Reduce heat to medium and cook for 8-10 minutes until pasta is al dente.

Lower heat and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese, mixing until cheese melts and soup looks velvety.

Taste and season with salt and pepper as needed, stirring to distribute the seasoning evenly.

Ladle soup into bowls and garnish with freshly chopped parsley. Serve immediately while steaming.