Start by browning the sausage and onion in a large pan over medium heat. This takes about 10 minutes—just long enough for everything to get golden, delicious, and cooked through. Don’t forget a little salt and pepper for seasoning as it's cooking.

Once it’s nice and browned, pour the sausage and onions into your crock pot.

Stir in the celery, garlic, chicken stock, Parmesan cheese, Italian seasoning, and another pinch of salt and pepper in to the crock pot. Give it all a good mix, pop the lid on, and let it cook on low for 2 hours or high for 1 hour.

Whisk the cornstarch into the heavy cream until it’s smooth, then pour that into the crock pot and give it a stir. Add in the gnocchi (no need to pre-cook it!), and let everything simmer for another 30 minutes on low.

Meanwhile, prep your kale. Strip out the stems and chop the leaves into bite-sized pieces or thin strips—however you like it.

Stir the kale into the soup and let it cook for one final 30 minutes, or until the kale is wilted.

Give it a taste and adjust the seasoning if needed. Then ladle it up, sprinkle on a little extra Parmesan, and enjoy every warm, comforting bite!