In a large Dutch oven over medium heat, add the olive oil and diced onion. Cook until the onion starts to soften, then add the ground sausage and continue cooking until the sausage is browned, draining any excess grease.

Add the garlic, red pepper flakes, Italian seasoning, salt, and pepper, and cook for 1 minute.

Add the broth and tomatoes and bring to a boil. Add the pasta, stir, and reduce the heat to a simmer. Cook for 10 minutes, stirring frequently so the pasta doesn’t stick to the bottom of the pot, until it is cooked al dente.

Reduce the heat to low and add the parmesan, cream cheese, and cream/milk. Stir to combine, allowing the cheeses to melt into the soup, about 2 minutes.

Season with more salt and pepper to taste, and mix in the parsley.

Garnish with more Parmesan cheese if desired.