Melt the 3 tablespoons of butter with 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced onion, celery, and shredded carrots and sauté for 5–6 minutes until softened.

Stir in the minced garlic, fresh thyme, Italian seasoning, and a pinch of nutmeg for 60 seconds until fragrant. Sprinkle the 1/4 cup flour evenly over the vegetables and stir constantly for 90 seconds to cook off the raw flour taste.

Slowly pour in the 4 cups of chicken broth while whisking continuously so no lumps form. Bring the broth to a gentle boil.

Stir the shredded chicken and the 16-ounce package of uncooked potato gnocchi directly into the simmering broth. Cook uncovered over medium-low heat for 4–5 minutes until the gnocchi plump up and float to the surface.

Reduce heat to low and stir in the warmed half-and-half (or heavy cream), chopped baby spinach, kosher salt, and black pepper. Simmer for 2 minutes until the spinach wilts and the soup is silky thick.

Remove from heat and stir in the 1/2 cup freshly grated Parmigiano-Reggiano until melted. Ladle into warm bowls and serve with extra Parmesan and garlic breadsticks!