Heat olive oil in large skillet.
Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is browned.
Transfer to Dutch oven or pot.
In same skillet, add carrots and celery and saute just until slightly tender (not too soft).
Transfer to Dutch oven.
Add tomatoes to skillet to deglaze (love the extra flavor that comes from the browned bits in skillet).
Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
Transfer to Dutch oven, stir to combine all ingredients.
Simmer on low heat for 30-40 minutes.
Add parsley last 5-10 minutes of cooking.