Heat olive oil in a large dutch oven or non-stick soup pot over medium-high heat.
Add in diced bacon and diced onions; cook for 2 minutes, or until onions begin to soften.
Add garlic and continue to cook for 30 seconds, or until fragrant.
Stir in the the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 more minutes.
Add chicken broth, salt and pepper; bring soup to a boil then reduce heat to medium-low and stir in gnocchi and kale.
Cook for 5 minutes.
Stir in the heavy cream and cook for 2 more minutes.
Remove from heat; taste for seasonings and adjust accordingly.
Ladle soup into bowls; sprinkle with parmesan cheese and serve.
Calories: 437 kcal | Carbohydrates: 26 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 11 g | Cholesterol: 70 mg | Sodium: 745 mg | Potassium: 436 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 1890 IU | Vitamin C: 22.7 mg | Calcium: 69 mg | Iron: 3.4 mg | Net Carbs: 25 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.