1. Warm the olive oil and butter in a large soup pot over medium heat.

2. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until softened.

3. Stir in the garlic and Italian seasoning, then cook for 30 seconds until fragrant.

4. Sprinkle in the flour and stir for 1 minute to lightly thicken the base.

5. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot.

6. Bring the soup to a gentle simmer and cook for 5 minutes.

7. Stir in the heavy cream and shredded chicken, then simmer gently for 3 to 4 minutes.

8. Add the gnocchi and cook for 3 to 5 minutes, until tender.

9. Stir in the spinach and parmesan cheese until the spinach wilts and the cheese melts.

10. Taste and adjust with salt and black pepper, then serve warm with parsley on top.