Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes.

Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

Add the diced chicken breasts to the pot and cook until they are no longer pink, about 5-7 minutes.

Pour in the chicken broth and add the dried thyme, oregano, basil, salt, and pepper. Bring the soup to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld together.

Stir in the heavy cream and bring the soup back to a simmer.

Add the potato gnocchi to the pot and cook according to the package instructions, usually about 2-4 minutes until they float to the surface.

Once the gnocchi are cooked, add the fresh spinach leaves to the pot and stir until wilted.

Taste the soup and adjust the seasoning if necessary.

Serve the soup hot, garnished with grated Parmesan cheese if desired.