Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns; drain excess fat if necessary.

Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.

Pour in the beef broth and diced tomatoes with their juices. Stir in the Worcestershire sauce and scrape the browned bits from the bottom of the pot.

Bring the soup to a boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the carrots are nearly tender.

Add the gnocchi and simmer according to the package directions, usually 3–5 minutes. The gnocchi are ready when they float and feel tender.

Stir in the baby spinach and cook for 1–2 minutes until wilted. For a creamy version, reduce the heat to low and stir in the heavy cream without allowing the soup to boil vigorously.

Taste the soup and adjust the salt and pepper. Serve hot with grated Parmesan and optional chopped fresh parsley.