Pour 1 tablespoon of olive oil into a large pot over medium heat. Warm it up until it shimmers invitingly.

Add 1 pound of bulk Italian sausage. Cook until it's beautifully browned and aromatic, about 5-7 minutes.

Stir in a diced medium yellow onion and minced 4 cloves of garlic. Cook until the onion turns translucent and soft, about 3-4 minutes.

Mix in 2 tablespoons of tomato paste and 2 teaspoons of Italian seasoning. Stir well until everything is evenly coated.

Pour in 4 cups of low-sodium chicken broth along with 28 ounces of crushed fire-roasted tomatoes. Stir and bring to a simmer.

Once simmering, add 16 ounces of mini gnocchi. Let them cook for 3-5 minutes until they float and become tender.

Stir in 3 cups of baby spinach, 1.5 teaspoons of kosher salt, 0.5 teaspoon of freshly ground black pepper, and 1/3 cup of heavy cream. Mix well.

Ladle the soup into bowls while hot, and finish with a sprinkle of parmesan cheese and crushed red pepper flakes.