Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Brown the sausage thoroughly, about 5-7 minutes. Once cooked, remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
Step 2: Add diced onion to the pot and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle flour over the onion and garlic, stirring constantly for 1-2 minutes to create a roux.
Step 4: Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally.
Step 5: Stir in the diced sun-dried tomatoes, diced roasted red peppers, and dried oregano. Return the cooked sausage to the pot. Reduce the heat to medium-low and let it simmer for 10-15 minutes, allowing the flavors to meld beautifully.
Step 6: Pour in the heavy cream and bring the soup back to a gentle simmer. Add the potato gnocchi. Cook according to package directions, usually 2-4 minutes, or until the gnocchi float to the surface and are tender.
Step 7: Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Season the soup with salt and black pepper to taste. Garnish each bowl with freshly grated Parmesan cheese and fresh basil before serving.