Heat the olive oil in a heavy bottom large pot over medium heat.
Add the ground turkey and season with 1 teaspoon each salt and pepper. Cook until browned and cooked through, breaking up the meat as it cooks. Transfer the turkey to a plate or bowl and set aside.
Add the onion to the same pot and cook for 2 to 4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Add the ground turkey back to the pot along with the spinach, diced tomatoes (with juices), and zucchini. Season with oregano and pour in the chicken stock.
Bring the soup to a simmer and cook for 20 minutes. Check the seasoning and add salt and pepper to taste.
Add the tortellini and cook for another 5 minutes or until the pasta is tender.