Parmesan, Mushroom, and Spinach Gnocchi Soup

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 1/2 each medium onion (chopped)
  Ingredient note

  Source: 1/2 medium onion (chopped)
• 2 sticks celery (chopped finely)
  Ingredient note

  Source: 2 sticks celery (chopped finely)
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 16 ounces cremini mushrooms (sliced or chopped)
  Ingredient note

  Source: 16 ounces cremini mushrooms (sliced or chopped)
• 4 cups chicken or veggie broth
  Ingredient note

  Source: 4 cups chicken or veggie broth
• 1/4 teaspoon Italian seasoning
  Ingredient note

  Source: 1/4 teaspoon Italian seasoning
• 1 pound uncooked potato gnocchi
  Ingredient note

  Source: 1 pound uncooked potato gnocchi
• 1 cup heavy/whipping cream
  Ingredient note

  Source: 1 cup heavy/whipping cream
• 2 cups fresh baby spinach
  Ingredient note

  Source: 2 cups (packed) fresh baby spinach
• 1 cup freshly grated parmesan cheese
  Ingredient note

  Source: 1 cup freshly grated parmesan cheese
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Add the oil and butter to a soup pot over medium-high heat. Once it's melted, add the onion and celery and sauté for 5 minutes (it's ok if the onions brown a bit). I like to cut up the mushrooms while it's cooking to save time.
2. Stir in the flour and cook for about 30 seconds.
3. Add in the garlic and mushrooms and cook for 5 minutes or so. Once the mushrooms start to release water, give it a good stir to scrape up any browned bits from the bottom of the pot.
4. Add the chicken broth, Italian seasoning, and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's gently simmering for 5 minutes.
5. Stir in the cream, spinach, and parmesan cheese. Increase the heat to medium and cook for another 5 minutes or until the spinach is tender and wilted, the cheese melts into the broth, and the broth has thickened up a bit.
6. Season with salt & pepper as needed. Serve immediately. If you wish, you can grate some extra parmesan cheese on top of the bowls.