In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 5 minutes, or until the onion is translucent and the carrots begin to soften.

Stir in the minced garlic and cook for an additional minute, just until fragrant.

Pour in the broth and add the diced tomatoes along with their juices, dried oregano, dried basil, and season with salt and pepper. Bring the mixture to a gentle boil for about 5 minutes.

Add the ditalini pasta to the pot. Reduce the heat to medium-low and let it simmer until the pasta is al dente, usually around 8-10 minutes.

Once cooked, adjust seasoning if needed. If the soup seems too thick, stir in more broth or water to reach your desired consistency.

Serve garnished with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.