For the Chicken:

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 tsp Kosher salt, divided
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper

For the Soup:

• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 1 medium sweet onion, diced
• 2 sticks celery, finely chopped
• 1/2 cup sun-dried tomatoes, finely chopped
• 4 cloves garlic, finely chopped
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 2 Tbsp pesto, store-bought or homemade
• 1 Parmesan rind, optional
• 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
• 1/2 – 1 cup heavy cream
• 5 oz fresh baby spinach, half of a large bag
• 1/2 cup Parmesan, grated