Heat a large pot or dutch oven to medium heat. Add the olive oil and saute the garlic, onion, celery, bell pepper, and carrots 3-4 minutes until tender.

Add the chicken to the pot, top with the poultry and Italian seasoning and chicken broth. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.

Allow the soup to cook 30 minutes, stirring occasionally. When the chicken is tender and cooked through remove from the pot and shred.

While the chicken is on the cutting board add the heavy cream and softened cream cheese. Whisk until the cream cheese has dissolved.

Stir in the chopped spinach, green peas and shredded chicken. Place the lid on the soup and allow the spinach and peas to warm through. Stir and serve when the spinach has wilted.

Serve with shredded parmesan and add salt and pepper to taste.