In a large pot, cook the Italian sausage and chopped onion over medium heat until the sausage is no longer pink, breaking it into crumbles. Drain any excess fat.

Add the minced garlic and cook for about 1 minute until fragrant.

Stir in the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil, then reduce to a simmer. Cook for about 6–8 minutes, until the pasta is al dente.

Turn the heat to low. Add the slightly warmed cream cheese, grated Parmesan, and heavy whipping cream. Stir until everything melts together into a smooth, creamy soup.

Season with salt and pepper to taste.

Garnish with chopped fresh parsley before serving (optional).

Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes

Kcal: Not specified in this version