Creamy Chicken Dumpling Soup

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Season with salt, black pepper, and Italian seasoning. Sauté for 3 to 5 minutes until the vegetables begin to soften.
2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 medium white or yellow onion, 2 carrots, 2 celery stalks, 2 teaspoons garlic, ½ teaspoon ground black pepper, 2 teaspoons Italian seasoning*, 2 tablespoons salt
Add the tomato paste and cook for 5 minutes, stirring frequently, until deepened in color and fragrant.
3 tablespoons tomato paste
Sprinkle in the flour and stir continuously for 1 minute. The mixture will look dry, this is normal.
½ cup all-purpose flour
Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a light boil, then reduce heat and simmer for 10 minutes to thicken slightly.
8 cups chicken broth
Stir in the dumplings and cook for 5 minutes.
24 ounces frozen dumplings
Add the spinach and heavy cream. Stir and simmer for 2 to 3 minutes until the dumplings are tender and the spinach is wilted. Stir in the parmesan until melted and fully incorporated.
¼ cup heavy cream, 2 cups fresh spinach, ½ cup grated Parmesan cheese
Ladle into bowls, top with fresh parsley, and serve.
¼ cup parsley