First, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion, minced garlic, celery, and carrots. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.

Next, add the butter and once melted add in the flour and mix until combined.

Then, pour in the chicken stock and add the Italian seasoning, chicken bouillon powder, bay leaf, and shredded turkey. Stir everything together and bring the mixture to a gentle boil.

Next, reduce the heat to a simmer and stir in the tiny stelline pasta. Cook according to the package instructions, usually about 6–8 minutes, until tender.

Lastly, stir in the lemon juice, chopped fresh herbs like parsley, and season with salt and pepper to taste. Remove the bay leaf, garnish with extra fresh herbs if desired, and serve warm.