Step 1

Heat olive oil in a large dutch oven or non-stick soup pot over medium-high heat.

Step 2

Add in diced bacon and diced onions; cook for 2 minutes, or until onions begin to soften.

Step 3

Add garlic and continue to cook for 30 seconds, or until fragrant.

Step 4

Stir in the the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 more minutes.

Step 5

Add chicken broth, salt and pepper; bring soup to a boil then reduce heat to medium-low and stir in gnocchi and kale.

Step 6

Cook for 5 minutes.

Step 7

Stir in the heavy cream and cook for 2 more minutes.

Step 8

Remove from heat; taste for seasonings and adjust accordingly.

Step 9

Ladle soup into bowls; sprinkle with parmesan cheese and serve.