1. Heat oil in an eight-quart pot. Add onion, celery, and garlic and sauté for five minutes, stirring occasionally. Add carrots and sweet potatoes; sauté an additional four minutes. Add potato; sauté three to four minutes. Add zucchini and cabbage; sauté four minutes. Add blended tomatoes and continue sautéing for three to four more minutes. Stir every few minutes to ensure that nothing is sticking and that all the vegetables get evenly sautéed.
2. Add eight cups water, tomato paste, paprika, sugar, meat bones, and turkey leg. Bring to a boil. Lower heat and cook for two hours. Add two additional cups water, noodles, and salt and pepper, and continue cooking for 10 minutes more.
3. Remove from heat and stir in the parsley. Let steep for a few minutes to infuse soup with fresh herb flavor. Remove meat bones before serving. Freezes well.
You can use either store-bought noodles or homemade crepes rolled and cut into strips. If using homemade noodles, you don’t need to add additional water, unless the soup is too thick for your liking.