In a large pot over medium heat, add a splash of olive oil and toss in diced carrots, celery, and onion. Cook these aromatic veggies for about 5–7 minutes, stirring occasionally, until they become tender and the onion is translucent. Add minced garlic and sauté for an additional minute until fragrant.

Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer over medium-high heat. Once simmering, add in 2 to 3 cups of shredded turkey, stirring well to incorporate. Let the soup simmer for 10 minutes.

Stir in a generous handful of fresh spinach into the simmering soup. Cook for an additional 2–3 minutes, just until the spinach wilts and brightens in color.

Lower the heat to medium-low and gradually stir in 1 cup of cream, letting it blend smoothly into your soup. Gently heat the soup for another 3–5 minutes, stirring occasionally.

Before serving, taste your soup and adjust the seasoning with salt and pepper according to your preference. Serve hot with crusty bread or a fresh salad.