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Heat one tablespoon of the olive oil in a large soup pot on a medium-high setting.
Cook the sausage meat until cooked through and slightly browned, breaking it down with a wooden spoon as you go. Set aside.
Heat the remaining oil, reduce the heat to medium, and saute the onion and carrot until softened, about 5 minutes.
Add the garlic and cook for another minute, stirring constantly.
Add the tomato paste and stir well. Cook for another minute.
Add the broth, tomatoes, Italian seasoning, cooked sausage, and cream. Stir well, bring to a boil, then leave to simmer for 10 minutes.
Skim any excess fat off the top of the soup.
Add the gnocchi and simmer until it floats to the top, about three minutes.
Remove the soup from the heat. Season with salt and pepper to taste, and stir in the spinach.
Transfer to bowls to serve. Garnish with lemon wedges and fresh parsley if desired.