1. Heat a large stockpot or soup pot on the stove over medium heat. Add the sausage and cook until browned, about 6-7 minutes. If there is a lot of grease, drain most of it, reserving about 2 tablespoons (it doesn’t have to be exact).
2. Add the onion, carrot, celery and bell pepper to the pot and stir to combine, cooking for an additional 4-5 minutes. Add the minced garlic, and Italian seasoning and stir to combine. Add in the fire-roasted tomatoes and tomato sauce and stir together. Pour in the stock and water, stir together and then bring everything to a boil, before turning it down to to a simmer for 15-20 minutes, with the lid on. I usually leave a bit of a gap in the lid to allow some steam to escape.
3. Remove the lid from the pot, and add the gnocchi and spinach to the soup. Cook for an additional few minutes, until the gnocchi begins to float to the top. Serve immediately, with a sprinkle of shaved parmesan and croutons!

Leftover soup can be stored in an airtight container, in the fridge, for 2-3 days. The soup can be frozen as well, up to 2 months.**