Cook the Sausage:

• Heat 1 tablespoon olive oil in a large soup pot over medium-high heat.
• Add the sausage, breaking it up with a spoon, and cook until browned.
• Remove and set aside.

Sauté the Vegetables:

• Add the remaining 1 tablespoon olive oil to the pot.
• Reduce heat to medium and sauté the onion and carrots until softened (about 5 minutes).
• Stir in the garlic and cook for another minute.

Build the Broth:

• Stir in the tomato paste and cook for 1 minute.
• Pour in the chicken broth, canned tomatoes, Italian seasoning, and cooked sausage.
• Stir in the heavy cream, bring to a gentle boil, then reduce to a simmer for 10 minutes.

Cook the Gnocchi:

• Skim any excess fat from the surface.
• Add the gnocchi and simmer until they float to the top (about 3 minutes).

Finish & Serve:

• Remove from heat and stir in the fresh spinach until wilted.
• Season with salt and black pepper to taste.
• Ladle into bowls and garnish with fresh parsley and a squeeze of lemon, if desired.