To a hot, oiled pan, add chopped onion and cook until it’s slightly softened and the edges are golden.
Add sausage and break apart into pieces as it cooks. Cook until browned, stirring often. Add in chicken broth, cream cheese, diced tomatoes, pureed tomatoes, and spices then stir.
Reduce the stovetop heat, cover the pot with a lid, and then simmer the soup for 12 minutes, stirring occasionally.
Stir in heavy cream and shredded Parmesan cheese and cook, uncovered, for an additional 3 minutes.
Ladle the soup into bowls and garnish with shredded Parmesan cheese and fresh parsley.