Turkey Stoup

2 T. Olive Oil
1 large Onion, chopped
4 Celery ribs, chopped
2 medium Carrots, chopped
3 Garlic cloves, finely chopped
1 bay leaf
15 oz. can stewed tomatoes
1 qt. Chicken or turkey broth (4 cups or 2 14 oz. cans)
5 C. shredded Turkey or Chicken
Salt and Pepper
1 package frozen Cheese Raviolis or Tortellini
Basil
¼ C. grated Parmigiano Reggiano (I'm not fancy--I use cheddar!)

Place a large soup pot over medium-high heat with the oil. Add onion, celery, carrots, garlic and bay leaf and cook until soft and fragrant (about 4-5 minutes.) Add the tomatoes, broth and turkey or chicken, and let simmer for 10 minutes. Season with salt and pepper. Add ravioli or tortellini and cook according to package directions. Add basil and serve each bowl with a sprinkle of cheese.