In a large pot, heat the olive oil over medium heat. This will help sauté the vegetables evenly.

Add the diced onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced carrots and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Sprinkle in the dried oregano and thyme, stirring to combine, which will enhance the flavor of the soup.

Pour in the chicken broth and canned diced tomatoes (with juices). Bring the mixture to a gentle boil.

In a separate skillet, cook the Italian sausage over medium heat, breaking it apart with a wooden spoon until browned and cooked through, about 5-7 minutes.

Once cooked, drain excess fat if necessary and add the sausage to the soup base.

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

Add the chopped kale and heavy cream to the pot, stirring to combine. Let simmer for an additional 2-3 minutes until the kale is wilted and the soup is heated through.

Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese.

Serve hot and enjoy the comforting flavors!