Brown the Sausage

In a large pot over medium heat, cook the Italian sausage.

Break it into crumbles using a spatula.

Cook for 5–7 minutes, until browned and fully cooked.

Remove sausage from the pot and set aside.

Sauté Aromatics

In the same pot, add diced onion and cook for 3–4 minutes until softened.

Add chopped garlic, and cook for another 1–2 minutes until fragrant.

Stir in ground fennel and red pepper flakes (if using).

Add Broth and Tomatoes

Pour in chicken broth and petite diced tomatoes.

Stir well, scraping up any browned bits from the bottom.

Bring the mixture to a gentle boil.

Cook the Pasta

Add pasta and Italian seasoning to the pot.

Reduce heat to medium-low and simmer for 8–10 minutes, or until pasta is al dente.

Stir in the Dairy

Lower the heat to a gentle simmer.

Add cream cheese, stirring constantly until fully melted.

Pour in heavy cream and stir to combine.

Finish the Soup

Return the cooked sausage to the pot.

Stir in grated parmesan cheese until melted and creamy.

Taste and season with salt and pepper as needed.

Garnish and Serve

Ladle soup into bowls and top with chopped parsley (optional).

Serve immediately with crusty bread or garlic toast.