1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5 minutes. Remove the sausage and set aside.
2. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Stir in the garlic, carrots, and celery, cooking until the vegetables are tender, about 5 minutes.
3. Pour in the chicken broth and water, bringing the mixture to a boil. Stir in the ditalini pasta and cook until al dente, following package instructions.
4. Reduce heat to low, return the sausage to the pot, and stir in the heavy cream and Parmesan cheese. Let the soup simmer until the cheese has melted and the soup is thickened, about 10 minutes.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.

As you stir the pot, imagine the laughter and stories shared around my family table. This soup is more than a meal; it’s a connection to my roots and a way to bring a piece of my heritage into your kitchen.