In a large pot, heat a splash of olive oil over medium heat. Toss in your diced onion and sauté for about 3-4 minutes until translucent.

Add in the minced garlic and cook for another minute.

Add the ground turkey sausage to the pot and break it up while it browns. Cook until no longer pink, about 5-7 minutes.

Stir in the sliced mushrooms and cook down until they shrink and release their flavors.

Pour in the chicken or vegetable broth and bring to a boil. Then lower the heat to a simmer.

Add in the diced carrots, dried thyme, and dried oregano. Let the soup simmer for 10-15 minutes, or until the carrots are tender.

Just before serving, stir in the baby spinach and let it wilt for a minute. Taste and adjust seasoning with salt and pepper.

Ladle the soup into bowls and serve hot, optionally sprinkling with parmesan if desired.