1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.

2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until the garlic is fragrant.

3. Pour in the chicken broth and add the canned diced tomatoes (undrained). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to develop and the vegetables to become tender.

4. Stir in the cooked, shredded turkey, frozen peas, and frozen corn. Continue to simmer for another 5 minutes, or until the turkey is heated through and the frozen vegetables are tender-crisp.

5. Taste the soup and season generously with salt and freshly ground black pepper. Adjust seasonings as needed until the flavor is just right for your palate.

6. Ladle the hot soup into bowls. If desired, garnish each serving with a sprinkle of fresh chopped parsley for a touch of freshness and color.