Dice the onion into 1/4-inch pieces, dice the celery into 1/4-inch pieces, and shred or julienne the carrots into 1-inch matchsticks. Mince the 6 garlic cloves. Combine the Italian seasoning, sage, and nutmeg in a small bowl. Have the chicken broth, cream, shredded chicken, fresh spinach, and balsamic vinegar measured and ready. This preparation ensures smooth cooking without interruptions.

Melt 5 tablespoons of unsalted butter in a large pot over medium heat. Once melted and foamy, add the diced onion, celery, and carrots, along with a pinch of salt and pepper. Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This slow cooking releases the vegetables' natural sweetness and builds the soup's flavor foundation.

Add the minced garlic and the spice mixture from Step 1 to the softened vegetables, stirring constantly for about 1 minute to bloom the aromatics and release their oils. Sprinkle the flour over the mixture and stir continuously for another minute, coating all the vegetables and creating a paste-like roux. I like to cook the flour this way because it removes the raw flour taste and helps thicken the soup while creating a silky base.

Gradually pour in the 4 cups of chicken broth while stirring to prevent lumps from forming. Then add the 1.75 cups of cream, stirring until fully combined. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure everything is well incorporated. Let it simmer for 2-3 minutes to allow the broth to thicken slightly from the roux.

Add the 1 lb of potato gnocchi and 2 cups of shredded chicken to the simmering soup, stirring gently to distribute them evenly. Cook for 3-5 minutes, stirring occasionally, until the gnocchi rises to the surface and the chicken is heated through. I find that letting the soup return to a gentle simmer after adding the gnocchi prevents them from breaking apart.

Stir in the 1.5 cups of fresh spinach and 1 teaspoon of balsamic vinegar, stirring until the spinach is completely wilted (about 1-2 minutes). Taste the soup and adjust the salt and pepper to your preference, adding a little at a time. The balsamic vinegar adds a subtle depth and brightness that balances the richness of the cream beautifully.