Generously spray a nonstick 5-quart kettle with nonstick cooking spray, and place over medium heat. Add the turkey sections, onions, and garlic, and sauté until the onions and turkey are lightly browned, about 5 minutes.

Add the water, carrots, bouillon cubes, bay leaf, thyme, rosemary, herb seasoning, and pepper to the pot. Increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 3 hours, stirring occasionally.

Remove and discard the bay leaf and turkey sections. Transfer the contents of the kettle to a blender or food processor, in batches if necessary, and process on "purée" until the mixture is smooth and creamy. Return the mixture to the kettle.

Turn the heat to medium-high, and add the peas and pasta. Cook for about 5 minutes, or just until the peas and pasta are tender. Transfer the soup to 6 soup bowls, and serve immediately.