Drizzle 2 tablespoons of olive oil into a 4-quart Dutch oven over medium heat. Heat for about 1 minute until shimmering. Add ½ medium chopped onion, 2 diced celery sticks, and 2 diced carrots. Sauté for approximately 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of all-purpose flour. Cook for 1 to 2 minutes while stirring to prevent burning.

Gradually pour in 5 cups of chicken stock, stirring to combine. Add ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Bring to a rolling boil over high heat.

Once boiling, reduce heat to medium-low and stir in 1 ½ cups of shredded cooked turkey and ½ cup of uncooked orzo. Simmer uncovered for about 10 minutes or until the orzo is al dente.

Drizzle in ¼ cup of heavy cream and fold in 1 cup of baby spinach until it wilts, about 1 to 2 minutes.

Serve immediately, ladled into bowls, and pair with crusty bread for dipping.