Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
Add minced garlic, oregano, thyme and bay leaves to the pot and cook for a couple of minutes, stirring often.
Add shredded turkey, tomatoes and turkey broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Add peas and corn and simmer for 5 more minutes.
Stir in fresh minced parsley and serve immediately.