Melt the butter in a large Dutch oven or soup pot set over medium heat.
Add the onion and saute for 4 to 5 minutes or until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the chicken bone broth, heavy cream, white wine and Italian seasoning. Stir with a wooden spoon and scrape up any brown bits from the bottom of the pan.
Bring to a simmer then add the chicken and spinach. Simmer for 5 minutes, until the spinach wilts and soup is hot.
Stir in the Parmesan cheese until melted and season with salt and black pepper, to taste.
Notes
Storage: Store leftover chicken Florentine soup in a sealed airtight container in the refrigerator for up to 4 days. There may be some separation with the heavy cream and broth. Reheat slowly on the stove and stir to combine.To freeze, allow the soup to cook, then store leftovers in a sealed freezer safe container for up to 3 months. Thaw and reheat slowly prior to serving. Don't reheat too quickly or the broth may curdle due to the heavy cream.