In a large pot over medium heat, add a drizzle of olive oil and toss in diced carrots, celery, onion, and minced garlic. Sauté for about 5–7 minutes until the vegetables are tender and the onion is translucent.

Pour in 6 cups of chicken broth into the pot, scraping the bottom to release any flavorful bits. Add 2–3 cups of shredded leftover turkey, stirring well.

Incorporate 3–4 cups of fresh spinach into the simmering soup, stirring until the greens begin to wilt.

Reduce the heat to low, and carefully stir in 1 cup of heavy cream until the soup is rich and creamy.

Taste your soup and adjust seasoning with salt and pepper as needed, then serve hot.