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from Jo Ann
Originally shared on the web 05/20/2013

1 T. olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, chopped
salt and pepper to taste
8 c. turkey or chicken broth
1 bay leaf
1-1/2 c. roast turkey, diced
1 c. frozen peas
2 T. fresh parsley, chopped
4 to 6 c. leftover dressing, warmed

Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.