In a soup pot over medium heat, add the olive oil. Once the oil is hot, add the chopped onion. Stir and cook until starting to soften, about 5 minutes.
Add the turkey and cook until no longer pink, breaking up the meat with a spoon.
Stir in the garlic, salt, parsley and Worcestershire sauce and cook for about one minute, until garlic is fragrant.
Stir in the diced tomatoes, peas and carrots, tomato sauce and chicken broth. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, covered.
Remove the lid. Stir in the cream cheese and the tortellini. Cover and cook on simmer again for about 10 minutes. Stir well to make sure the cream cheese is melted into the soup. Taste. Adjust seasonings if necessary. Serve.