Season the chicken. 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.

Brown the chicken. 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.

Saut? the aromatics. 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 the broth. 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.

Cook the gnocchi. 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.

Add cream. 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.