Cut the beef bacon into small pieces (using kitchen shears makes this easy) and add it to a soup pot over medium‑high heat. Cook until crispy (about 10 minutes).

Meanwhile, prep the onion, garlic, chicken, and spinach so everything is ready.

Transfer the crispy bacon to a paper‑towel lined plate, leaving about 2 tablespoons of bacon fat in the pot.

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

Stir in the minced garlic and cook just about 30 seconds, until fragrant.

Add the chicken broth, heavy cream, Italian seasoning, uncooked gnocchi, and most of the cooked bacon (reserving some for garnishing). Stir well and scrape up any brown bits from the bottom of the pot.

Increase heat to high and bring the mixture to a boil.

Once boiling, reduce the heat so it’s gently simmering and cover the pot with the lid slightly ajar. Cook for around 15 minutes, stirring occasionally to make sure the gnocchi doesn’t stick and the soup thickens.

Once the soup has reached your desired thickness, add in the cooked chicken and baby spinach. Let it warm through for a few minutes until the spinach wilts and the chicken is heated.

Season with salt and pepper to taste. Serve immediately, topped with the reserved bacon pieces for garnish.