In a large pot, heat olive oil over medium-high heat. Add carrots, celery, onion, and sauté 3-5 minutes or until the onion is lightly browned.
Add the garlic and cook 2-3 minutes more.
Add turkey stock, white wine, turkey meat, and sugar to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked, about 5-10 minutes.
Add peas to the saucepan and simmer for 2 minutes more. Add salt and pepper to taste. Keep warm until ready to serve.
At serving time, add cooked egg noodles, pasta, or rice to your soup bowls, and then ladle the hot soup over the noodles. Garnish with parsley and enjoy.
Store extras in the refrigerator for up to a week, or freeze for 6 months. Keep the soup and pasta in separate containers so the pasta doesn't absorb moisture and get mushy.
I like to freeze the soup base in individual containers for an easy meal in the middle of winter. Simply heat up the soup base on the stove, boil up some pasta or rice, and you will have a homemade soup on the table in 30 minutes.