Cook the sausage in a large pot until browned. Drain the grease if there is a lot of excess.

Stir in dried minced onion and dried minced garlic. Cook for another 1-2 minutes until fragrant.

Add chicken broth and cream cheese to the pot. Reduce to low heat and cook until the cream cheese melts completely, stirring occasionally.

Stir in basil, oregano, thyme, parsley, salt, and pepper to taste.

Add the noodles and cook over medium heat until al dente. (Al dente means the pasta should be tender but slightly firm when bitten.)

Remove the pot from heat. Stir in heavy whipping cream and parmesan cheese until the cheese melts smoothly into the creamy base.

Ladle into bowls and serve immediately. Garnish with extra parmesan cheese and parsley if desired.