1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned and no longer pink (about 5-7 minutes). Drain any excess fat from the skillet.

2. Add the chopped onion to the skillet with the browned turkey. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

3. Stir in the diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and black pepper. Mix everything well to combine the flavors.

4. Pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes.

5. Stir in the frozen mixed vegetables. Continue to simmer, uncovered, for another 5-7 minutes, or until the vegetables are tender-crisp and heated through.

6. Taste the mixture and adjust seasonings if necessary. If using, sprinkle with fresh chopped parsley just before serving. The dish is ready when it’s hot, fragrant, and the turkey is fully cooked through.