Heat a large stockpot over medium heat.
Add bacon and cook until crispy.
Reserve grease, but remove bacon, set aside and crumble.
To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
Saute for 10 minutes, or until the carrots have softened, stirring regularly.
Deglaze with white wine, scraping up any any brown bits from the bottom of the pan.
Stir in the chicken broth, cream, chicken, spinach, and cream cheese.
Bring to a simmer, then simmer for 5 minutes, stirring occasionally.
Remove from heat, stir in cooked and crumbled bacon and cheese blend, then taste and re-season, if necessary!
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