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, about 3-5 minutes.
Season with salt and pepper to taste, mix in the parsley and enjoy!