Place a large soup pot over medium-high heat with the EVOO. Add onion, celery, carrots, garlic and bay leaf, and cook until soft and fragrant, about 4-5 minutes. Add the stewed tomatoes, chicken or turkey stock and turkey, and let simmer for 10 minutes. Season with salt and freshly ground black pepper. Add ravioli to the stoup and cook according to package directions. Add the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano Reggiano.