In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, chopped celery, and shredded carrot. Sauté for about 5-7 minutes, until the vegetables are softened, and the onions are translucent
Stir in the minced garlic and cook for another minute. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux, helping thicken the soup
Slowly pour in the chicken broth while stirring to prevent lumps. Add the salt and pepper, then bring the mixture to a simmer
Stir in the shredded rotisserie chicken and spinach. Let the soup simmer for another 5-7 minutes to allow the flavors to meld together
Add the gnocchi to the soup and cook according to the package instructions, usually around 2-3 minutes, or until they float to the top
Reduce the heat to low and stir in the heavy cream. Let the soup simmer for an additional 5 minutes until it’s creamy and well-combined
Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve hot. Enjoy!
