Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent. Increase heat to medium-high, add the ground turkey, and cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until no pink remains and the meat is nicely browned. This browning step develops deeper flavor through the Maillard reaction, which is the foundation of this soup's savory taste.

Add the minced garlic, Worcestershire sauce, salt, dried parsley, and black pepper to the browned turkey mixture. Stir constantly for about 1 minute to bloom the aromatics and allow the Worcestershire sauce to distribute evenly throughout the meat. This brief cooking time activates the flavors without burning the garlic.

Pour in the diced tomatoes (with their juice), tomato sauce, and chicken broth, stirring well to combine. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and cover with a lid. Simmer for 20 minutes to allow the flavors to meld together and the broth to develop depth. I like to keep the lid partially ajar to allow some evaporation, which concentrates the flavors even more.

Add the frozen peas and carrots to the pot and stir gently. Cut the softened cream cheese into small cubes and add them to the simmering soup, stirring frequently for 1-2 minutes until they begin to dissolve and incorporate. The softened cream cheese melts smoothly into the broth without creating lumps, creating a velvety texture. Then add the frozen cheese tortellini, stirring gently to prevent breakage.

Cover the pot and simmer for 10 minutes, until the tortellini floats to the surface and is tender. Remove from heat and stir gently until the cream cheese is fully melted and the soup reaches a creamy consistency. Taste and adjust seasonings if needed. Ladle into bowls and serve immediately while steaming hot. I find that the tortellini releases starch into the broth as it cooks, which naturally thickens and creamifies the soup even more.