Prep veg and hydrate the TVP - Peel and dice the onion. Peel and mince the garlic. Remove the outer leaves and the core from the cabbage. Chop into bite-sized pieces. Core the tomatoes, and give them a rough chop - enough to fill a quart jar. Soften the TVP according the package instructions.
Build the soup base - Heat the oil in your soup pot, then add the ground turkey. Cook, stirring to break up the turkey, until it just begins to brown, then add the salt, cumin, thyme, and fennel seeds. Continue cooking until the turkey is cooked through, then add the onions and garlic, and cook until the onions are softened. Stir in the softened TVP, and then the tomato paste, so that everything is evenly distributed.
Simmer the soup - Stir in the tomatoes, beef broth, and chopped cabbage. Bring to a boil, then turn down the heat to medium and simmer until the cabbage is very, very soft, about 40 minutes. While the soup is simmering, chop the parsley.
Garnish and serve - Remove from the heat and after the soup has cooled a bit, taste the broth and add salt and pepper, as needed. Garnish with chopped parsley, and serve.