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