In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.

Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.

Stir in the Italian seasoning, salt, and pepper.

Pour in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the rotini pasta and cook until tender, about 8-10 minutes.

In a separate bowl, mix together the ricotta cheese and Parmesan cheese.

Drop spoonfuls of the ricotta mixture into the soup and stir gently to combine.

Garnish with fresh parsley before serving.