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To a large Dutch oven or heavy-bottomed pot over medium heat, add Italian sausage. Cook, breaking it apart with a wooden spoon, until browned but not fully cooked, about 4-6 minutes.
Add the diced shallots and chopped sun-dried tomatoes. Continue cooking until the sausage is fully cooked and the shallots are softened, about 3-5 minutes. Drain excess grease if necessary.
Stir in garlic and cook for 1 more minute.
Add the tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir well to coat the sausage mixture evenly.
Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
Stir in the heavy whipping cream and bring the mixture to a gentle simmer.
Add the cherry tomatoes and Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
Add the gnocchi and spinach. Simmer for 3-5 minutes, or until the gnocchi float to the top and are tender, and the spinach is wilted.
Garnish with chopped fresh parsley and extra Parmesan. Serve warm.