Add the oil, butter, onion, and celery to a large soup pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
Add the garlic, sun-dried tomatoes, and Italian seasoning to the pot and cook for about a minute.
Stir in the chicken broth, water, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil, then reduce the heat and simmer gently for 10 minutes.
Stir in the cream and spinach. Cook for a few more minutes until the spinach wilts. Add in the basil, season with salt & pepper as needed, and serve.
I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they're not already chopped, it's a good idea to chop them into small pieces.
The longer you cook/leave the soup to sit, the more it'll thicken up as the gnocchi releases its starch.
Serves 4-6 depending on portion size/what else you serve it with.
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.