In a 5-quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and cook, stirring often, for about 5 minutes or until vegetables begin to brown and soften. If veggies begin to brown too quickly, turn down the heat.
Add ground turkey, breaking into small chunks. Season with a pinch of kosher salt and pepper. Continue to stir frequently until meat is completely cooked; about 5 minutes.
Add oregano and garlic and stir for about a minute. Pour in chicken broth and tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
Stir in kale and season with salt and pepper. Remove from heat and let sit long enough the kale to kale wilt; 1-2 minutes or longer, if desired. Taste and adjust seasonings as needed. Stir in fresh parsley.
Place a small scoop of hot, cooked rice into the bottom of each serving bowl. Ladle soup over the rice and garnish with grated Parmesan, if desired.
If you are expecting to have leftovers, I recommend storing the rice separately from the soup. Otherwise the starches release into the soup and continue thickening it as it sits.Storage: Transfer cooled soup to an airtight container and store in the fridge for 3-4 days. Reheat in a pot on the stove or in the microwave.Freezing: If freezing, the same rule applies for the rice.