In a large pot over medium heat, add olive oil. Toss in the chopped onions, diced carrots, and celery, sautéing for about five minutes until softened and aromatic.

Pour in the low-sodium vegetable broth, followed by the shredded turkey, fresh thyme, and bay leaves. Bring it to a gentle boil, letting those fabulous flavors mingle.

Reduce the heat to low and let the soup simmer for approximately 20 minutes to meld the flavors.

Taste and adjust the seasoning with salt and pepper as needed. Remember to remove the bay leaves before serving.

Serve the soup hot in bowls, garnished with fresh parsley or cheese if desired.