In a large soup pot or Dutch oven, heat over medium heat. Add the Italian beef sausage, breaking it apart with a spatula, and cook for 6–8 minutes until browned and fully cooked, stirring occasionally.

Once the sausage is cooked, stir in the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the can of diced tomatoes along with the chicken broth, stirring to combine. Increase the heat slightly to bring everything to a gentle boil, which should take about 2–3 minutes.

Add the gnocchi to the pot and cook for 3–4 minutes, stirring gently until they float to the surface.

Lower the heat to a simmer and slowly pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for 5 minutes.

Taste your soup and season with salt and pepper according to your preference. Garnish with fresh spinach or basil, if desired, and serve warm.