In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes.

Add the diced onion, carrot, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.

Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.

Once boiling, add the ditalini pasta and cook according to package instructions until al dente, about 8-10 minutes.

Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until well combined. Season with salt and pepper to taste.

Serve hot, garnished with additional Parmesan cheese if desired.