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In a Dutch oven or large stockpot over medium heat, add the beef and the onion and cook, while crumbling the meat, until it is no longer pink, about 10 minutes.
Drain the grease from the pot.
Add the garlic, the pesto, the Italian seasoning, the salt, and the pepper to the beef-onion mixture and cook, while stirring, until fragrant, about 1 minute.
Add the chicken stock, the pasta sauce, the beans, and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
Simmer uncovered until the flavors meld together, about 15 minutes.
Add the gnocchi and stir to combine.
Simmer until the gnocchi starts to float, about 4 minutes.
Stir in the spinach and the parmesan cheese and cook until the spinach is wilted, about 2 minutes.
Serve garnished with the parsley.