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Heat a large skillet on medium heat. Add olive oil. Once olive oil is heated, add the diced onion and sautee until soft, ~3-4 minutes. Add the garlic until fragrant, about 30 seconds.
Add the ground turkey, fresh rosemary & thyme, kosher salt and black pepper and cinnamon. Break apart the meat and cook until it's nearly done, 5-7 minutes.
Add the chicken broth and can of pumpkin puree. Bring to a boil and lower the heat to a simmer. Simmer 3-4 minutes.
To the skillet, add the white beans and spinach and cook another 2-3 minutes.
Turn off the heat and stir in the Greek yogurt and mozzarella cheese until the cheese is melted. Add a squeeze of lemon on top (optional).