Heat a large Dutch oven over medium-low heat and add the oil and butter. When the butter melts, add the onion, carrots, and celery. Cook the vegetables about 8 minutes or until softened. Add garlic and cook an additional 30 seconds, or until garlic blooms and is fragrant.
Add bay leaves, thyme, salt, and black pepper. Cook 1 minute, stirring continuously.
Add broth, wine and turkey, set heat to medium-high and bring to a boil.
Reduce heat to low and simmer, partially covered, 10 minutes.
After 10 minutes, taste and season, if needed, with additional salt & pepper.
Add noodles, return mixture to a boil and cook until noodles are just tender, about 10-12 minutes.
Add peas, if using and cook about 2 minutes or until softened.
Remove from heat, and discard the bay leaves and sage leaves.
Add parsley and stir.
Serve with a crusty, fresh baguette or crackers, and…