Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, salt, and pepper until the turkey is cooked through and the onions are translucent (about 7 minutes).
Add the oregano and tomatoes (with liquid). Stir to combine.
Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.
Add broth, stir, and increase heat to medium high. Once simmering, add zucchini and continue to cook until heated through and zucchini starts to soften – about 3-5 minutes.
Notes
Gluten-free and Whole30 compliant (make sure the chicken broth you use is Whole30 compliant).