In a stock pot, cook the Italian sausage and onion until it is no longer pink. Remember to break the sausage apart as it cooks. Drain off any excess grease.

Add the garlic and cook for about one minute. Then, add the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil and then simmer for about 6-8 minutes until the pasta is cooked al dente.

Turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a Tablespoon of fresh parsley.