Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ? tsp black pepper. Toss well.

Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. Use a slotted spoon to transfer to a plate.

To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ? tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add ? cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.

Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce and simmer for 10-15 minutes.

Return the cooked chicken to the soup (along with any juices on the plate), then stir in 16 oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begin to float to the top and are tender.

Stir in ? cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz baby spinach, and ? cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!