Cut Andouille sausage into bite size slices.

Heat olive oil to a large soup pot. Add sausage, garlic, and onion to oil and saute until just brown.

Add pasta, diced tomatoes, chicken stock, milk, parsley, salt and pepper to the pot and stir. Cover and bring to a boil. Reduce heat and continue to simmer until pasta is cooked.

Once pasta is cooked add cream and stir. Let stand for several minutes to allow sauce to thicken.