Heat Oil: Begin by heating a large Dutch oven over medium heat; add olive oil to create a flavorful base for your soup.

Brown Sausage: Add the ground Italian sausage to the pot and cook for about 5-6 minutes until it's beautifully browned, ensuring a rich flavor.

Sauté Onion: Stir in the diced yellow onion and cook for 4-5 minutes until translucent, then sprinkle with kosher salt and cracked black pepper to season.

Add Garlic and Squash: Mix in minced garlic, garlic powder, fresh rosemary, and diced butternut squash; simmer for another 3-5 minutes to let the flavors meld.

Add Broth: Pour in the chicken broth, bringing it to a rolling simmer, which will infuse the soup with hearty flavors.

Cook Gnocchi: Add the potato gnocchi to the pot, cooking according to package instructions, usually about 3-4 minutes until they float.

Incorporate Greens and Cream: When the gnocchi is nearly done (1-2 minutes left), stir in chopped kale and half and half, mixing until everything is well combined.

Taste and Adjust: Don’t forget to taste your soup; adjust salt and pepper as needed for a perfectly seasoned dish.

Serve Hot: Ladle the soup into bowls and top with grated Parmesan and freshly chopped Italian parsley for a delightful presentation.