Heat a Dutch oven over medium-high heat. Coat the pot with nonstick spray.
Add the celery, onion, garlic and turkey. Cook for 5 minutes or until the ground turkey is browned, stirring to crumble. Add the chicken/beef broth and remaining ingredients (except cheese); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender. Discard the bay leaves.
Ladle 2 cups soup into each of 6 bowls; top each serving with 1 tablespoon of cheese (if desired)