1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and carrots and saute for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute.

2. Add the Italian sausage to the pot and cook, breaking it apart with a spoon, until fully browned and cooked through.

3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for 10-15 minutes to deepen the flavor.

4. Stir in the heavy cream and grated Parmesan cheese. Let the soup simmer gently until the cheese is fully melted and the soup is creamy. Season with salt and pepper.

5. Meanwhile, cook the ditalini pasta in a separate pot according to package instructions. Drain and add it to the soup just before serving.

6. Ladle into bowls and top with additional Parmesan and fresh parsley if desired. Serve hot with crusty bread.