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Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook it until it’s browned and cooked through, which will take about 5-7 minutes.
Add the minced garlic and finely chopped onion to the pot with the sausage. Cook for 2-3 minutes, stirring occasionally, until the mixture is fragrant and the onions are translucent.
Pour in the chicken broth, diced tomatoes, Italian seasoning, and crushed red pepper flakes (if you like some heat). Stir everything together until well combined.
Bring the mixture to a gentle simmer. Now, add the gnocchi and cook according to the package instructions. Usually, this will take about 2-3 minutes, and you’ll know it’s done when the gnocchi float to the top.
Lower the heat and stir in the fresh spinach. Give it a moment to wilt into the soup.
Finally, slowly stir in the heavy cream and the grated Parmesan cheese. Let it heat through and be sure to season with salt and freshly ground black pepper to your taste.
Serve the soup hot, garnished with extra Parmesan cheese.