Turkey Orzo Soup with Gremolata

To make the gremolata, add all the ingredients to a bowl and stir. Taste and adjust if desired.
To make the soup, heat the olive oil in a Dutch oven or large pot over medium-low to medium heat. Add the celery, carrots, and onions, and saute for 5 minutes, stirring often.
Add the garlic and continue cooking for another few minutes until the garlic becomes aromatic and just begins to gain color, stirring often.
Add the tomato paste, and cook for 30 seconds, stirring constantly. Add the Italian seasoning and give it a quick stir. Pour in the tomatoes, 1 teaspoon kosher salt, and some black pepper, and cook the tomatoes down for about 5 minutes, until softened.
Pour in the broth, water, and bay leaf. Cover the pot and bring to a boil. Stir in the orzo and remaining ½ teaspoon salt. Reduce heat to a simmer and cook the orzo, uncovered, for about 10 minutes or until al dente. Stir often so the orzo doesn't stick to the bottom of the pot.
Stir in the shredded turkey and simmer gently for 2 minutes. Turn off the heat, remove the bay leaf, and let the soup sit for about 10 minutes to thicken and allow the flavors to mingle. Ladle the soup into bowls and garnish with some gremolata and Pecorino.