Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.
Stir in the minced garlic, Italian herbs mix and red chili flakes and continue to cook for 1 minute.
Pour in the chicken stock and bring to a simmer.
Add the fresh gnocchi and kale and cook for 2-3 minutes or until the gnocchi is cooked through and the kale is wilted.
Reduce the heat to low and stir in the half and half and grated Parmesan.
Season the soup with salt and pepper to taste and serve immediately.
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