In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage, breaking it into smaller pieces as it cooks. Stir occasionally for about 6-8 minutes, until browned and no longer pink. Remove sausage and set aside.

In the same pot, lower the heat and add 1 diced medium onion, 1 diced medium carrot, and 2 diced celery stalks. Sauté for 5-7 minutes until softened and onion is translucent.

Stir in 3 minced garlic cloves and continue to cook for 1-2 minutes until fragrant. Be careful not to burn it.

Pour in 4 cups of chicken broth and add 1 can of undrained diced tomatoes. Stir well and bring to a gentle simmer for 10-15 minutes.

Incorporate 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper into the soup. Stir to evenly distribute seasoning.

Add 1 ½ cups of uncooked ditalini pasta to the pot. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally.

Once the pasta is tender, lower heat to low and pour in 1 cup of heavy cream. Stir until smooth, then add 1 cup of grated Parmesan cheese and stir until melted and creamy.

Return the browned sausage to the pot and heat through for about 5 minutes while stirring occasionally.

Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve hot.