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PdfIn a large pot, heat olive oil over medium heat. Add the ground turkey breaking it up with a spoon. Cook until done. Remove turkey from the pot and set aside.
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute, until fragrant.
Pour in the chicken broth and bring to a simmer. Stir in the dried basil, dried oregano, and red pepper flakes. 4. Simmer for 10 minutes to allow the flavors to meld.
Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring until melted and well incorporated.
Return the cooked turkey to the pot and stir well. If using baby spinach, add it to the soup and cook for an additional 2-3 minutes, until wilted. Season with salt and black pepper to taste.