Begin by heating 2 tablespoons of olive oil in a medium cooking pot over medium heat. Once the oil shimmers, add the finely chopped onion, diced celery, and carrots, along with 3 minced garlic cloves. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Sprinkle 1 tablespoon of all-purpose flour over the sautéed vegetables. Stir well to combine, cooking for about 1 minute to help thicken the soup.

Gradually pour in 5 cups of chicken stock while continuously stirring. Increase the heat slightly to bring to a gentle boil for about 2-3 minutes.

Once boiling, add in ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Stir and taste the broth, adjusting seasoning as needed.

Stir in 1 ½ cups of shredded cooked turkey and ½ cup of uncooked orzo pasta. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.

Stir in ¼ cup of heavy cream and 1 cup of baby spinach. Cook until the spinach wilts and the soup becomes creamy, about 2-3 minutes.