Melt butter in a large soup pot over medium heat. Add the onions, celery, and carrots and sauté until softened, about 5 minutes.
Add the garlic and seasonings cook for 1 more minute.
Add the chicken broth, half and half, cream of chicken, cream of mushroom, and the bay leaf. Stir to combine.
Bring to a boil and add the pasta. Cook to al dente as indicated on package.
Reduce heat to medium. Add the cooked turkey, corn, and peas. Simmer for 10 minutes, then serve!
Notes
If Freezing: I recommend cooking the pasta separately and adding to straight to the serving bowls of soup if you plan on freezing leftovers. This way the pasta won’t become overly soft and fall apart when reheated.