In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage and cook for 4-5 minutes until browned.

Stir in 1 chopped onion, 1 diced carrot, and 1 diced celery stalk. Cook for 2-3 minutes until softened.

Add 3 minced garlic cloves, 2 teaspoons of Italian seasoning, and a pinch of red chili flakes. Cook for an additional minute until fragrant.

Pour in ½ cup of white wine, scraping the bottom to lift browned bits. Simmer for 1 minute until reduced.

Add 4 cups of chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes.

Gradually stir in 1 cup of double cream until fully incorporated.

Mix in 1 pound of gnocchi and cook according to package instructions, about 2-3 minutes.

Fold in 2 cups of baby spinach and ½ cup of grated Parmesan cheese until the spinach wilts.

Ladle the soup into bowls and serve hot, with crusty bread or a light side salad.