In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until fragrant and tender.

Stir in the minced garlic and cook for an additional minute, allowing its rich aroma to fill the kitchen.

Sprinkle in the dried thyme and basil, mixing well to coat the veggies. Next, pour in the chicken broth and increase the heat to bring it to a gentle boil.

Once boiling, reduce the heat to a simmer, then add the shredded cooked chicken and gnocchi. Stir gently and let it cook for about 5-7 minutes.

Add the fresh spinach and heavy cream, stirring until the spinach wilts and the cream is fully incorporated.

Season with salt and black pepper to taste. Serve the soup hot in bowls, garnishing with grated Parmesan cheese if desired.