Heat oil in a large pot over medium heat.

Add chopped carrots, celery, and onions to the pot.

Add minced garlic and salt to the vegetables.

Sauté the vegetables for about 10 minutes, until softened.

In a separate bowl, combine ground turkey, egg, Italian seasoned bread crumbs, 1/2 cup parmesan cheese, and parsley.

Mix the ingredients well to combine.

Form the mixture into small to medium-sized meatballs.

Add chicken broth to the pot with the sautéed vegetables.

Bring the broth to a boil.

Add 1/2 cup of parmesan cheese to the broth.

Reduce the heat to a simmer and gently add the turkey meatballs.

Cook the meatballs for 5 minutes.

Add the cheese tortellini to the soup.

Simmer for 5 minutes, until the tortellini are cooked through.

Add the halved spinach to the soup.

Stir the spinach in to wilt.

Cook for another 2 minutes, until the spinach is tender.