Heat the avocado oil in a thick-bottomed large pot over medium-high heat. Add the chopped onion and sauté until softened, about 5 to 8 minutes. Stir in the minced garlic and continue sautéing for 2 to 3 minutes, until fragrant.
Scoot the onion and garlic off to one side of the pot and place the ground turkey on the open surface. Brown the turkey for a few minutes before mixing it with the onion.
Add the Italian seasoning, chopped bell peppers, carrot, zucchini, broccoli, and sun-dried tomatoes to the pot. Give everything a stir and cook for 2 to 3 minutes.
Pour in the chicken broth and diced tomatoes. Cover the pot and bring to a boil, then reduce to medium-low heat. Cook for 15 to 20 minutes, stirring occasionally.
While the soup cooks, prepare your cooked brown rice. If you have leftovers, this step is easier!
After the soup has cooked, add the cooked brown rice and baby spinach. Stir well and cover for another 2 to 3 minutes, until the spinach wilts.
Taste the soup and adjust the seasoning with sea salt, black pepper, and red pepper flakes as desired.
Serve in large bowls, accompanied by crusty bread or cornbread. Enjoy!
