Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions turn translucent. This trio of vegetables, known as mirepoix, is the foundation of many comforting soups and stews, creating a depth of flavor that permeates the entire dish.

Pro Tip: Take your time with this step—letting the vegetables soften slowly releases their natural sweetness, setting the stage for a flavorful soup.

Push the sautéed vegetables to one side of the pot and increase the heat slightly. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon to prevent clumps. Season with salt, pepper, and Italian seasoning. Once the turkey is mostly cooked through, stir it together with the vegetables.

Tip for Extra Flavor: Browning the meat properly enhances the overall taste of the soup. Don’t rush this step; let the turkey develop a slight golden crust.

Stir in the minced garlic and cook for 1-2 minutes until fragrant. Then, add the tomato paste and mix thoroughly. Allow it to cook for another 2-3 minutes, letting it caramelize slightly. This step amplifies the richness of the soup, giving the broth a deep, savory quality.

Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low.

Visual Cue: You’ll know the soup is ready to simmer when the broth looks rich and slightly thickened from the tomato paste.

Toss in the diced potatoes and let the soup simmer gently for 15-20 minutes. Cover the pot with the lid slightly ajar to allow steam to escape while retaining enough heat to cook the potatoes evenly.

Kitchen Tip: Stir occasionally to ensure nothing sticks to the bottom of the pot. The potatoes will absorb the flavors of the broth, becoming tender and flavorful.

Stir in the frozen green peas and let them cook for 2-3 minutes until heated through. Finally, sprinkle freshly chopped parsley over the soup. Serve hot, garnished with an extra touch of parsley if you like, and pair with crusty bread or crackers for a complete meal.