3 tablespoons olive oil, divided
1 ½ pounds Italian sausage
1 onion, diced
2 carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano leaves
5 cups chicken broth
2 cups tomato juice
1 28-ounce can diced tomatoes
1 15-ounce can cannellini beans, drained and rinsed
1 1-pound package gnocchi
½ cup freshly grated Parmesan cheese, for serving
Heat two tablespoons of the olive oil in a stockpot over high heat. Add the sausage and cook, stirring frequently, until it's cooked through and nicely browned. Transfer the sausage to the slow cooker.
Add the onions, carrots, celery, garlic, salt, pepper, oregano, broth, tomato juice, tomatoes and beans.
Cover and cook on low for 6 hours.
Add the gnocchi to the soup, cover again, and cook for 30 to 60 minutes more, until the gnocchi are tender.
Serve hot, garnished with grated Parmesan.