Drizzle a tablespoon of olive oil into a large pot over medium heat. Add ground Italian sausage and cook for 2 to 3 minutes. Season with salt and pepper. Add diced onion and cook until sausage is fully cooked and onions are softened, about 10 minutes.

Add diced garlic, fresh thyme, and rosemary and continue to cook for 2 to 3 minutes until fragrant. Add Italian seasoning and mix together, then add tomato paste, canned tomatoes, and chicken broth. Bring to a boil then reduce heat to low. Cover and simmer for 25 minutes.

Chop kale and add it to the pot. Cook until softened, about 5 minutes. Add gnocchi and cook for another 3 to 5 minutes. Remove from heat. Taste and adjust salt and pepper. Stir in freshly grated parmesan.

Make the breadcrumbs by heating oil in a skillet over medium-high heat, then reduce to medium-low. Add garlic, rosemary, parsley, salt, pepper, and breadcrumbs. Toss until toasted and golden brown. Season with garlic powder.

Top soup with breadcrumbs and garnish with additional parmesan and fresh basil.