In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced celery stalk, and 2 diced carrots. Sauté for about 5-7 minutes until softened.

Stir in 3 minced garlic cloves and cook for another minute. Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring constantly for another minute.

Gradually pour in 6 cups of chicken stock while whisking. Add 1 tablespoon of Italian seasoning and season with salt and pepper. Bring to a gentle simmer.

Stir in 2 cups of shredded cooked turkey and 1 cup of orzo. Cook for 8-10 minutes, stirring occasionally, until orzo is tender.

Reduce heat to low and stir in 1 cup of heavy cream. Add 2 cups of fresh baby spinach and cook until wilted.

Ladle the soup into bowls and serve hot with crusty bread.