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Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.
Season with salt and pepper to taste, and mix in the parsley.
Notes
Option: Replace the cream with milk or yogurt.
Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.
Option: Omit the pasta; also remove 1 cup of chicken broth.
Option: Add 1/2 cup roasted red peppers, diced!
Option: Add 2 tablespoons of sliced basil just before serving!
Option: Garnish with more parmesan!
