Place the sausage in a large dutch oven or pot. Brown and crumble the sausage until cooked through. Drain off any excess grease.

Stir in the onion, Italian seasoning, salt, and pepper and cook for 1-2 minutes.

Stir in minced garlic and stir for 1 minute.

Pour in the petite diced tomatoes, chicken broth, and pasta. Make sure the pasta is covered by the broth. Bring the mixture to a boil and cook for 8 minutes or until pasta is al dente.

Turn the heat down to medium. Stir in the cream cheese and Parmesan cheese. Cook another 5 minutes or until the cream cheese melts.

When serving, top with fresh basil.