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In a large soup pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon and set it aside on a plate lined with paper towels.
In the same pot, using the bacon fat, add the onion and sauté until it becomes translucent. Push the onion to the side and add the ground turkey to the pot. Cook the turkey, breaking it apart with a spoon, until it's no longer pink.
Stir in the garlic, carrots, celery, potatoes, and zucchini. Cook for a few minutes until the vegetables start to soften.
Pour in the coconut milk and the chicken broth. Stir to combine all the ingredients. Add the thyme and oregano to the pot. Season with salt and pepper.
Bring the soup to a gentle simmer and let it cook for 20 minutes or until the potatoes are fork-tender.