add olive oil to skillet on medium heat for about 30 seconds. add garlic for another 30 seconds.
add onion, carrots, celery and potato and saute for about 4 minutes.
add ground turkey and cook until no longer pink about 6 minutes. season with 1/2 tsp salt & 1/2 tsp Pepper while cooking (or to taste). Drain.
grab large soup pot and add skillet mixture to pot.
add rosemary, red pepper flakes, bay leaf, diced tomatoes, lentils and broth to pot and bring to a gentle boil.
reduce to heat to low, cover and cook until potato and lentils are tender, about 10-15 minutes.
add salt, pasta and cabbage. cover and cook until pasta is how you like it. about 8-10 minutes. (please note: if using kale, do not add until the next step)
add vinegar and lemon juice and stir the pot!
remove from heat, add parsley and basil and let the pot sit for another minute or two.
remove bay leaf and serve! Top with parmesan cheese, serve with crusty bread and Enjoy!!