Heat the oil in a large pot over medium-high heat. Add the onions, carrots and bell pepper and saute, stirring frequently, until beginning to brown and soften slightly. Season with a pinch of salt and pepper. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbs de Provence and stir for 1 minute.
Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with salt, black pepper and Panola Clearly Hot Sauce. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes.
Ladle the soup into bowls. Sprinkle with the parsley and Parmesan cheese.