Grab your favorite Dutch oven and heat up the olive oil and butter over medium heat. While they’re getting cozy, chop your veggies—you don’t want to start sautéing and realize you’re still dicing celery!

Toss in the celery first and sauté until it starts to soften, about 3 minutes. Then add the onion and carrots, and keep stirring until the onion goes translucent—like magic, about 5 more minutes. Add the garlic, stir for 30 seconds, and let that aroma fill your kitchen.

Sprinkle in the flour and stir like your soup depends on it (spoiler: it does). Cook until the flour takes on a light golden color—it’s your roux, baby! Now, pour in all the chicken broth at once and whisk like a pro. Scrape the bottom of the pot to loosen any stuck bits of flavor.

Add the cubed rotisserie chicken to the pot. Reduce the heat to medium-low and let it all simmer for 5 minutes. Your kitchen should smell amazing right about now.

Drop in the gnocchi and watch them float like tiny potato pillows of joy after 3–4 minutes. If they don’t float, it’s not you—it’s them.

Stir in the half-and-half, then add the spinach. Cook for another 3 minutes until the spinach wilts and you feel like a culinary wizard.

Taste test! Add kosher salt, freshly ground black pepper, and a hint of nutmeg for that extra “wow” factor.

Ladle the soup into bowls, top with freshly grated Parmesan, and maybe a little more nutmeg if you’re feeling fancy. Pair it with some crusty bread for full-on comfort food heaven.