Warm a large pot over medium heat and add a drizzle of olive oil.

Add the chopped onion and minced garlic and sauté until they’re translucent and fragrant, about 3–4 minutes.

Add the diced carrots and celery. Cook, stirring occasionally, for about 5 minutes until they begin to soften.

Cut the chicken into bite-sized pieces and add to the pot. Cook, stirring, until the pieces are lightly browned on the outside, about 4–5 minutes.

Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a boil.

Reduce the heat to a gentle simmer and cook for about 20 minutes, until the chicken is cooked through and the vegetables are tender.

Stir in the heavy cream and the spinach. Season with the Italian seasoning, salt, and pepper. Taste and adjust seasoning.

Cook for an additional 3–5 minutes, just until everything is heated through and the spinach is wilted.

Ladle into bowls and serve hot.