In a Dutch oven or large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for about 5 minutes until the vegetables begin to soften and the onion turns translucent.

Once the mirepoix is tender, stir in 3 minced garlic cloves and cook for another minute.

Push the sautéed vegetables to one side of the pot and add 1 pound of Italian seasoned ground turkey to the other side. Brown for about 5-7 minutes.

Add 1 can of diced tomatoes (with juices), 4 cups of chicken broth, 1 can of rinsed and drained chickpeas, 1 can of rinsed kidney beans, and 1 cup of gluten-free pasta to the pot.

Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to low and cover. Allow to simmer for about 15 minutes.

After simmering, taste your soup and adjust the seasoning as needed.