Step 1

Crumble and cook the sausage in a large soup pot or Dutch oven over medium heat until completely browned then drain and set aside and wipe out the pan.

Step 2

Pour in the olive oil then add the onion and cook until it becomes translucent.

Step 3

Add the carrots, celery, garlic, thyme, basil, salt and pepper and cook until the vegetables become soft, about 5 minutes.

Step 4

Pour in the chicken broth and diced tomatoes and bring it to a boil over high heat then reduce the heat to medium and let it simmer for 15 minutes.

Step 5

Stir in the gnocchi and spinach and cook for 2 minutes then pour in the heavy cream and let it simmer for another 5 minutes.

Step 6

Serve with freshly minced parsley for garnish and toasted bread slices if desired.