Place stock in a large soup pan and bring to a boil.
Saute fresh vegetables in olive oil until soft, about 10 minutes. Season. Add to boil stock. Cover. Reduce heat to a medium simmer and cook for 30 minutes.
Add diced turkey, cover and simmer for 5 to 10 minutes.
Bring heat back up to a rolling boil. Uncover and add pasta and English peas. Cook for 5 minutes. Remove from heat. Stir and cover. Let sit for 10 minutes. Taste for seasoning and serve.