Cut the bacon into small pieces (I use my kitchen shears to make this job easy) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).
Meanwhile, prep the other ingredients.
Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.
Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot (I reserve some bacon for garnishing). Give it a good stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.
Once boiling, reduce the heat so it's gently simmering and cover the pot with the lid slightly ajar. Cook for 15 minutes (I stir it every so often just to ensure the gnocchi isn't sticking to the bottom).
Once the soup is as thick as you want it to be (it continues to thicken up the longer it's cooked), add in the cooked chicken and the spinach. Let it warm through for a few minutes. Season with extra salt & pepper as needed and serve immediately.