In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the finely diced onion, diced carrots, and celery, sautéing for about 5 minutes until softened.

Stir in 2 minced garlic cloves, cooking for about 1 minute until fragrant.

Add 1 teaspoon each of dried thyme and dried basil, then pour in 6 cups of chicken broth and bring to a boil.

Once boiling, reduce heat and add 2 cups of shredded cooked chicken and a 16 oz package of gnocchi, cooking for 5-7 minutes until the gnocchi float.

Stir in 2 cups of fresh spinach and 1 cup of heavy cream, cooking for an additional 2-3 minutes until the spinach wilts.

Season with salt and black pepper, ladle into bowls, and sprinkle with grated Parmesan cheese if desired.