Toss the cubed boneless skinless chicken breasts with kosher salt, dried oregano, and freshly ground black pepper until evenly coated.

In a large pot, heat the extra virgin olive oil and unsalted butter over medium heat until hot. Sear the seasoned chicken for about 5 minutes or until nicely browned, then transfer it to a plate.

In the same pot, add chopped sweet onion and diced celery. Sprinkle lightly with salt and cook for approximately 5 minutes or until translucent. Stir in sun-dried tomatoes, minced garlic, and tomato paste.

Pour in the low-sodium chicken broth and pesto, adding the optional Parmesan rind if desired. Bring to a boil, then reduce to a simmer for about 10-15 minutes.

Return the browned chicken to the pot, then stir in the dried potato gnocchi. Cook until the gnocchi float to the surface, approximately 3-5 minutes.

Finally, stir in the heavy cream, fresh baby spinach, and grated Parmesan cheese until the spinach wilts and the soup is creamy.

Serve immediately and enjoy!