Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-6 minutes or until turkey is cooked through, stirring to break up clumps.
Add garlic and cook an extra 1-2 minutes, stirring occasionally.
Sprinkle turkey meat evenly with almond flour. Cook, stirring constantly, for 1-2 minutes.
Add almond milk and chicken broth to skillet. Stir to combine.
Then, add 1/2 cup Parmesan cheese and Swiss cheese to skillet. Stir as cheese melts, to combine.
Add squeezed spinach, green onions, lemon zest, salt, pepper, and red pepper flakes (if using). Stir to combine.
Transfer soup into serving bowls. Season with additional salt and pepper if desired, then top each serving with 1 tbsp Parmesan cheese.