In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, seasoning with salt and pepper.

Stir in 3 cloves of minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in ½ cup of white wine, scraping the bottom of the pot.

Sprinkle ¼ cup of flour into the pot, stirring constantly for 1-2 minutes.

Slowly whisk in 6 cups of chicken stock until well combined.

Lower the heat and gradually stir in 1 cup of half-and-half, followed by 1 teaspoon of dried thyme and 1 teaspoon of Italian seasoning.

Add 1 package of gnocchi to the pot and simmer for 3-5 minutes.

Stir in 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach.

Taste your soup and adjust the seasoning with more salt and pepper if needed.