In a large pot or dutch oven, add olive oil (or avocado oil) and the sausage. Cook over medium to medium-low heat, breaking it up into small crumbles until no longer pink and golden brown.

Add in the onion and garlic. Stir and cook until soft and translucent, about 5 minutes. Then, add in the tomato paste and italian seasoning. Stir and cook for 2 minutes.

Add in the chicken broth and crushed fire-roasted tomatoes. Stir, cover, and bring to a boil over high heat.

When boiling, uncover and add in the mini gnocchi. Stir and cook for 2 minutes.

Reduce heat to medium-low and add in the baby spinach. Season with kosher salt and freshly ground black pepper. Stir to combine.

Pour in the heavy cream. Stir and simmer on low until soup has thickened slightly and the spinach has wilted.

Ladle soup into bowls and top with freshly grated parmesan cheese and crushed red pepper flakes if desired.