Heat the olive oil in a Dutch oven or other large pot
Add carrots, leaks, celery and parsnip and sauté for 10 minutes
Add broth and cook for about 20 minutes until the vegetables are tender
Add escarole and lemon strip, cook for another 10 minutes
Add turkey and pasta and cook for about 5 minutes
At the end add lemon juice, and herbs
Season with salt and pepper and serve.