1. Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it into crumbles as it cooks, until browned. Transfer to a plate. 2. In the same pot, sauté onion, carrots, and celery for about 5 minutes, until softened. Add garlic and cook for another 30 seconds. 3. Return sausage to the pot. Add Italian seasoning, salt, and pepper. Pour in chicken broth and bring to a boil, then reduce to simmer for 10 minutes. 4. Add ditalini pasta and cook for 8–10 minutes, stirring occasionally, until pasta is tender. 5. Stir in heavy cream and Parmesan. Simmer for 2–3 more minutes, adjusting seasoning if needed. 6. Ladle soup into bowls, garnish with fresh parsley, and serve warm.