In a large stock pot, add olive oil and onion; cook 4-5 minutes; add all additional ingredients. Cook on medium-low for 30 minutes. Using a blender or immersion blender, puree soup. Return to stock pot; heat through and serve. Sprinkle each serving with Parmesan cheese.

Notes: If you prefer a heartier soup, you may add 8 oz. cooked Rotini pasta and 2 or 3 "Hot" Italian Turkey Sausages, removed from casing and cooked through.