Cut the bacon into small pieces and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).

Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.

Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.

Stir in the garlic and cook for 30 seconds.

Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot. Stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.

Once boiling, reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar. Cook for 15 minutes, stirring occasionally.

Once the soup is as thick as desired, add the cooked chicken and spinach. Let it warm through for a few minutes. Season with salt & pepper as needed and serve immediately.