Begin by heating a large soup pot or Dutch oven over medium heat. Add the Italian beef sausage and use a wooden spoon to break it into small crumbles. Cook for about 6–8 minutes until browned and cooked through.

Once the sausage is browned, add the freshly minced garlic to the pot. Sauté for about 30 seconds, stirring frequently, until the garlic is fragrant and golden.

Stir in the diced tomatoes along with their juices, followed by the chicken broth. Increase the heat to bring the mixture to a gentle boil.

Once the soup is boiling, gently add the gnocchi to the pot. Allow them to cook for about 3–4 minutes, or until they start to float to the surface.

Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated. Allow the soup to simmer for 5 minutes.

Season the soup with salt and pepper to taste. If desired, stir in the fresh spinach or basil just before serving.

Ladle the finished soup into bowls and serve warm, paired with garlic bread or a fresh salad.