Heat 1 tablespoon of olive oil in a large pot over medium heat. Once shimmering, add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through. Remove sausage from pot and set aside.

In the same pot, add a diced onion and cook for about 4-5 minutes until translucent. Add 2 minced garlic cloves and sauté for an additional minute until fragrant.

Pour in 4 cups of chicken broth and 1 cup of water, stirring to combine with the onions and garlic. Add in 1 can of diced tomatoes, 1 teaspoon dried basil, 1 teaspoon oregano, and a pinch of red pepper flakes. Bring to a boil.

Once boiling, stir in 8 ounces of short pasta and return cooked sausage to the pot. Reduce heat to medium-low and simmer for about 10 minutes until pasta is al dente.

Lower heat and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until melted and creamy. Taste and season with salt and pepper.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.