Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well until all pieces are evenly coated with seasonings.

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 seasoned chicken and cook while stirring occasionally until browned on all sides—approximately 4-5 minutes—and then use a slotted spoon to transfer it to a plate.

In the same pot, add 1 diced onion and 2 stalks of diced celery along with ½ tsp Kosher salt; cook while stirring occasionally until they become translucent—around 3-5 minutes. Next, add in ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste; stir everything together while breaking up the paste with a spatula so that it dissolves nicely.

Pour in 4 cups of low-sodium chicken broth along with 2 Tbsp pesto and a Parmesan rind if you choose to use one. Bring this mixture to a boil before reducing heat and allowing it to simmer gently for about 10-15 minutes.

Return your cooked chicken back into the soup pot along with any juices accumulated on your plate before stirring in your dried potato gnocchi (or chosen pasta). Allow them to cook for approximately 3-5 minutes until they float to the top indicating they are tender.

Finally, stir in between half a cup to one full cup of heavy cream depending on how creamy you desire your soup; add in your fresh baby spinach and grated Parmesan cheese too! Taste your creation then adjust seasoning if needed before dividing it among bowls—serve immediately topped with more Parmesan cheese if desired!