In a large soup pot over medium high heat, add the olive oil to warm up for 1 minute, until glistening.

Add the chopped yellow onion and carrots to sauté 2 minutes, then add the chopped garlic and broccoli to sauté another 2-3 minutes.

Stir in the butter and flour until fully absorbed by the sautéed veggies.

Add the Italian seasoning, salt, black pepper, paprika, and cayenne. Stir to combine.

Stir in the broth, whole milk, and heavy cream. Bring to a boil then reduce heat to simmer on LOW.

If using shredded rotisserie chicken, move on to the next step. Add the chicken breasts and cover the soup pot to cook for 20 minutes, or until chicken is fully cooked through. Remove the chicken to shred between two forks, then add back into the pot.

Stir in the baby spinach, gnocchi, and freshly grated parmesan. Cook for an additional 4-5 minutes, until gnocchi is cooked.

Stir in the chopped chives and parsley to enjoy warm!