Sauté aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, celery, and matchstick carrots. Sauté for 5 to 6 minutes until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.

Roux for velvety texture: Sprinkle the flour over the softened vegetables. Stir continuously with a wooden spoon for 1 to 2 minutes to cook out the raw flour taste and form a rich roux.

Simmer the broth: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in the thyme, oregano, sea salt, and black pepper. Bring the broth to a gentle simmer over medium-high heat, stirring frequently as the soup thickens slightly.

Cook gnocchi & add chicken: Add the potato gnocchi and shredded chicken into the simmering broth. Cook for 3 to 4 minutes—the gnocchi will float to the surface when tender and fully cooked.

Add cream & wilt spinach: Reduce the heat to low. Stir in the heavy cream (or half-and-half), grated parmesan cheese, and fresh chopped baby spinach. Stir gently for 2 minutes until the spinach wilts into vibrant emerald ribbons and the soup is richly heated through (do not boil).

Season & serve warm: Taste and adjust seasoning with additional sea salt or black pepper if desired. Ladle into warm shallow bowls, top with extra shaved parmesan cheese, and serve immediately alongside warm garlic herb breadsticks.