In a large stock pot, on medium heat add olive oil and diced salami. Cook for 2 minutes, stirring frequently until crispy.
Next, add ⅓ cup chicken fat juices, diced carrots, onions, and minced garlic. Cook for 5 minutes then add ½ cup of chicken broth to continue to sweat the vegetables.
Add 2 cups shredded chicken, plum tomatoes, and spinach to the pot. Mix well and add all the chicken broth to the stock pot. Place lid on top and bring to a boil (about 5 minutes).
Then add the package of gnocchi to the pot. Cook gnocchi for 5 minutes. Ladle soup into bowls and top with grated cheese and a spoonful (about 1 tablespoon) of pesto to each bowl. Enjoy
Salami - The salami will make this dish salty. This recipe has been tested with both low sodium chicken broth and regular chicken broth. If you are ok with salty you can use regular chicken brother, although it tastes better with the low-sodium variety.
Rotisserie Chicken - I purchase my rotisserie chicken at Costco and drain the fat at the bottom of the container to use for later use for soups and stews. Not all rotisseries come with the fat/juices.
Chicken Fat/Juices - If you don't have the juices from the chicken you can substitute with chicken broth.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.