Add the oil and butter to a large soup pot over medium-high heat.
Add the onion, celery, and carrot to the pot. Sauté for 8-10 minutes with the lid slightly ajar. Stir once or twice while sautéing.
Add the garlic and mushrooms to the pot and cook for a few minutes.
Stir in the chicken broth, water, Italian seasoning, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil.
Reduce the heat to a gentle simmer and cook for 10 minutes.
Stir in the cream and spinach. Cook for a few more minutes until the spinach is wilted and the soup is heated through. Season with salt & pepper as needed and serve.
You can use milk or half-and-half instead of cream if you prefer.
The longer you cook/leave the soup to sit, the more it'll thicken up because the gnocchi will release starch.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.