Prepare the Soup Base:

1. Cook the Sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the halal Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté for 5-7 minutes, or until the sausage is browned and fully cooked through. Remove any excess grease if needed, and set the sausage aside.
2. Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Season the Soup: Sprinkle in the dried oregano, basil, and red pepper flakes (if using). Stir well to coat the vegetables with the spices and let the flavors meld for a minute or two.

Add the Broth and Pasta:

4. Add the Broth: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits that may have stuck to the bottom. Bring the mixture to a simmer over medium heat. Once it starts to simmer, add the ditalini pasta and cook for 8-10 minutes, or until the pasta is tender.
5. Stir in the Cream: Once the pasta is cooked, reduce the heat to low and pour in the heavy cream. Stir the soup gently to combine, creating a creamy, rich base.

Finish and Serve:

6. Add Parmesan Cheese: Stir in the grated Parmesan cheese, allowing it to melt into the soup. Taste and adjust the seasoning with salt and black pepper as needed. Let the soup simmer for an additional 5 minutes to ensure everything is heated through.
7. Serve and Garnish: Ladle the creamy soup into bowls, and garnish with freshly chopped parsley and a pinch of red pepper flakes for a bit of extra spice (if desired).