Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent, stirring occasionally to prevent browning.

Stir in minced garlic and cook for 1 minute until fragrant, then add sliced carrots and chopped celery. Continue cooking for 5 minutes, allowing the vegetables to begin softening and releasing their flavors into the oil.

Pour in the chicken broth slowly, stirring to combine with the aromatic base you've built. Increase heat to medium-high and bring the liquid to a gentle boil, which typically takes 4-5 minutes depending on your stovetop.

Once boiling, add diced potatoes, dried thyme, dried sage, and the bay leaf to the thanksgiving leftover turkey soup family pot. Reduce heat to medium and simmer for 12-15 minutes until the potatoes are fork-tender but not falling apart.

Stir in the shredded turkey and frozen peas, then simmer for 3-4 minutes until the peas are heated through and the turkey is warmed completely. Season with salt and pepper to your preference.

Remove from heat and discard the bay leaf. Ladle this quick easy leftover soup into bowls and garnish with fresh chopped parsley before serving.