No rice is needed in this filling, tasty soup!
In large soup pot, heat 2 teaspoons oil over medium heat. Add ground turkey and break up into small pieces as it cooks. Cook for about 10 minutes until brown. Remove turkey from the pan and set aside. I usually just put it on some tinfoil.
In same pot, add 1 teaspoon oil. Add carrots, onion and garlic. Cook for about 5 minutes until it starts to get soft. Add cabbage. Cook 5 minutes more.
Return ground turkey to the soup pot. Add stock, water, tomatoes, Worcestershire sauce, bay leaves, sage, thyme, oregano, salt and pepper. Bring to a boil. Be sure to deglaze bottom of pot by scraping up all browned areas.
Reduce heat and simmer at medium-low heat for about an hour. Remove bay leaves. Taste for seasoning and add more salt and pepper as needed.
Add parsley during end of cooking time and cook for 5 minutes more.