Saute onions and celery in olive oil until tender. Season with salt and pepper.

Add in spinach, carrots, and Italian seasoning. Saute for 10 to 15 minutes.

Add 4 cups chicken broth. Bring to a simmer.

Add in chicken and gnocchi. Simmer for 20 minutes.

Cut heat to low and add half n half. Don't boil the cream.

Serve with crusty bread or Croutons.

Side note: if the soup is too thin you can add a slurry of cold water and flour to thicken it. If too thick, just add more water.