In a large pot or Dutch oven, brown the Italian sausage over medium heat.

When the sausage is nearly cooked through, add the onion and cook until softened and translucent.

Drain off any excess grease and return the mixture to the pot.

Stir in the seasonings and minced garlic; cook for about 1 minute, or until fragrant.

Add the diced tomatoes and chicken stock, then bring the mixture to a boil.

Once boiling, stir in the pasta and cook for about 8 minutes.

Reduce heat and add the cream cheese and Parmesan cheese, stirring until fully melted and the sauce is creamy.

Simmer for an additional 5 minutes, then remove from heat and serve warm.