Place the ground turkey in a large pot over medium heat and cook for 5 to 7 minutes, breaking it into small pieces.
Add the onion, carrots, and celery, then continue cooking for another 5 minutes until the vegetables begin to soften.
Stir in the garlic and cook for 30 seconds before adding the chopped cabbage.
Pour in the diced tomatoes and chicken broth, then season with Italian seasoning, paprika, salt, and black pepper.
Bring the soup to a boil, reduce the heat, and simmer uncovered for about 20 minutes until the cabbage is tender.
Stir in the red wine vinegar or lemon juice to brighten the broth.
