Brown the Sausage: In a large dutch oven or pot, place the Italian sausage. Cook until browned and crumbled, about 5-7 minutes, then drain any excess grease.

Sauté the Aromatics: Add the diced onion, Italian seasoning, salt, and pepper to the pot. Cook for 1-2 minutes until the onion is soft and translucent.

Add the Garlic: Stir in the minced garlic and sauté for another minute until fragrant.

Pour in Broth and Pasta: Add the petite diced tomatoes, chicken broth, and ditalini pasta. Bring to a boil and cook for 8 minutes, until the pasta is al dente.

Incorporate the Creaminess: Lower heat, stir in cream cheese and grated Parmesan. Cook for another 5 minutes.

Garnish and Serve: Sprinkle with fresh basil before serving.