Heat olive oil in a large pot over medium heat.
Add minced garlic and chopped onion to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Pour in the chicken broth, whole milk, and heavy cream, then stir to combine.
Add the ditalini pasta, dried oregano, dried basil, salt, and black pepper to the pot.
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
Remove the pot from heat and stir in the shredded Parmesan cheese until melted and the sauce is creamy.
Sprinkle chopped fresh parsley on top before serving.