In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground turkey and cook for about 5-10 minutes, stirring occasionally until the turkey is well-browned and no longer pink.

Once the turkey is browned, carefully transfer it to your slow cooker. Add in 1 diced onion, 2 diced celery sticks, 2 diced carrots, and 2 cups of peeled and chopped white potatoes. Pour in one 14.5-ounce can of drained diced tomatoes, followed by 4 cups of chicken broth, and stir to combine.

Sprinkle in 1 teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and ½ teaspoon of ground thyme over the contents in the slow cooker.

Add 2 cups of fresh or frozen spinach to the mixture and stir together.

Set your slow cooker to the low setting and cover with a lid. Allow your soup to cook for 8-10 hours.

Once the cooking time is complete, ladle the soup into warm bowls and garnish with fresh parsley.