Step 1

Cook the Italian sausage in a large dutch oven or stock pot over medium-high heat for 5-7 minutes or until no longer pink, breaking up the sausage with a wooden spoon as it cooks.

Step 2

Meanwhile: prepare the celery, carrots, onion, and garlic.

Step 3

Reserve 1 tablespoon of the sausage grease. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon and drain the excess grease from the Dutch oven.

Step 4

Add the celery, carrots, and onion to the pan and cook for 4-6 minutes or until the vegetables soften.

Step 5

Add the garlic and tomato paste and cook, stirring continuously, for 1-2 minutes or until fragrant.

Step 6

Add the cooked sausage, stock, canned tomatoes, Italian seasoning, salt, pepper, and chili flakes to the pan and bring to a gentle boil. Reduce the heat to medium and simmer for 10 minutes to allow the flavors to develop.

Step 7

Stir in the gnocchi and cook for 4-5 minutes or until the gnocchi floats to the surface and is fork-tender.

Step 8

Remove from the heat and stir in the baby spinach. Allow the soup to sit for 2-3 minutes to let the spinach wilt.

Step 9

Serve hot with freshly grated parmesan if desired.