Heat the avocado oil in a thick-bottomed large pot (such as a Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 to 8 minutes. Stir in the minced garlic and continue sautéing 2 to 3 minutes, or until the garlic is fragrant.

Scoot the onion and garlic off to one side of the pot and place the ground turkey meat on the open surface. Brown the turkey meat for a few minutes before mixing it in with the onion.

Add the Italian seasoning, chopped bell peppers, carrot, zucchini, broccoli, and sun-dried tomatoes to the pot and give everything a big stir. Cook for 2-3 minutes, stirring occasionally, before adding in the chicken broth and diced tomatoes. Cover the pot and bring the soup to a full boil, then reduce to medium-low heat. Cook 15-20 minutes, or until vegetables reach desired level of doneness. Base the cooking time on how soft or al dente you like your vegetables. I prefer soft veggies in my soup recipes so I cook for 20 minutes. While the soup cooks, you can prepare your brown rice in a large saucepan following the package instructions if you don't have leftover rice prepared already.

Add the cooked brown rice and baby spinach to the pot. Cover the pot and continue cooking for another 2 to 3 minutes, or until the spinach has wilted. Taste the soup for flavor and add sea salt, black pepper, and red pepper flakes to your personal taste. You can also add a drizzle of fresh lemon juice if you'd like. Stir well and serve soup in big bowls with crusty bread or cornbread. If you do dairy, sprinkle some freshly grated parmesan cheese over the soup before enjoying.