Creamy Parmesan Italian Sausage Soup

1 pound Italian sausage casings removed, 12 oz. packages of sweet Italian sausage works fine here
1 yellow onion diced
2 cloves garlic chopped
1/2 tsp red pepper flakes optional
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes or same amount of canned San Marzano tomatoes in sauce, crushed
8 oz smaller-sized pasta like ditalini
1/2 cup parmigiano reggiano (parmesan) grated
4 oz cream cheese warmed or room temperature
1/2 cup heavy whipping cream
salt + pepper to taste
1 tbsp fresh parsley chopped, optional (though a great addition!)

Cook the sausage + onion in a large Dutch oven until cooked thoroughly with onions translucent in color. Break apart the sausage as it cooks + drain any excess grease.
Add the garlic + red pepper flakes. Mix + cook until fragrant (about 1 minute).
Add the broth, tomatoes, pasta + Italian seasoning. Bring to a boil, then reduce the heat + simmer until the pasta is cooked (about 6-8 minutes).
Add the parmesan, cream cheese + heavy cream. Let the cheeses melt into the soup (about 5 minutes).
Season with salt + pepper to taste. Top with the fresh chopped parsley. Enjoy!