In a medium cooking pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the finely chopped onion, diced celery, and diced carrots. Sauté for about 5 minutes until softened.

Stir in minced garlic and cook for 1 minute. Sprinkle 1 tablespoon of flour and stir, cooking for 1 minute.

Gradually pour in 5 cups of chicken stock while stirring, bringing to a gentle bubble. This takes about 2-3 minutes.

Add ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Bring to a boil and cook for 2 minutes.

Stir in 1 ½ cups of cooked turkey and ½ cup of orzo. Reduce heat and simmer for about 10 minutes.

Once the orzo is tender, stir in ¼ cup of heavy cream and 1 cup of baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.

Remove from heat and ladle the soup into bowls. Serve immediately.