In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Stir in the Italian seasoning and cook for another minute until fragrant.

Pour in the chicken broth and bring to a boil.

Add the chicken breasts and reduce heat to a simmer. Cook for about 15 minutes, or until the chicken is cooked through.

Remove the chicken from the pot, shred it with two forks, and return it to the pot.

Stir in the heavy cream and bring the soup back to a gentle simmer.

Add the gnocchi and cook according to package instructions, usually about 2-3 minutes.

Finally, stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.