Add both Italian sausages to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.

Drain out as much of the excess grease as possible.

Add in onion and garlic. Cook until onion is transparent.

Add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).

Once it reaches a simmer, reduce heat to medium-low and add gnocchi and stir to combine.

Continue cooking for 20 minutes so the gnocchi can absorb the taste of the broth.

Stir in the heavy cream, red pepper, salt, and pepper.

Add Kale.

Simmer for 20 mins.

Eat yummy soup.