In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
Add the dried thyme, oregano, salt, and black pepper. Stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, add the shredded chicken and gnocchi. Reduce heat and simmer for about 5-7 minutes, or until the gnocchi are cooked through.
Stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts.
Remove from heat and stir in the grated Parmesan cheese until melted and combined.