In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5 minutes.

Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Pour in the chicken broth and bring the mixture to a boil.

Once boiling, add the gnocchi and cook according to package instructions, usually about 2-3 minutes.

Stir in the heavy cream, Italian seasoning, salt, and pepper. Let it simmer for another 5 minutes.

Finally, stir in the fresh spinach and cook until wilted, about 2 minutes.