Creamy Ditalini Soup with Italian Sausage and Parmesan: A Comforting Bowl of Warmth

In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove any excess grease from the sausage and set it aside.
Sauté the Vegetables:

In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for 5-6 minutes, or until the vegetables are softened and the onions are translucent.
Add the Broth and Tomatoes:

Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
Cook the Pasta:

Add the ditalini pasta to the pot and continue to simmer for 8-10 minutes, or until the pasta is al dente.
Make It Creamy:

Stir in the heavy cream, grated Parmesan cheese, oregano, basil, salt, and pepper. Let the soup simmer for an additional 5 minutes, stirring occasionally, until the soup is creamy and the Parmesan has fully melted into the broth.
Finish and Serve:

Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Serving and Storage Tips: