Preheat a pot over medium heat and add the olive oil, onion, celery, carrot, bayleaf and thyme. Add also a pinch of salt to help them cook a bit faster.
Stir constantly for 10-15 minutes, letting the sofrito sweat and soften. Then let it become slightly golden.
Add the garlic and stir for 30 seconds for it to cook.
Add the water and the turkey. Once it starts to boil, lower the heat until you have a gentle simmer. This makes the turkey stay tender.
After 10 minutes, remove the turkey and shred it. Don't worry if it needs a bit more cooking, it will return to the soup.
Add the pasta and let it cook until al dente.
Return the turkey to the pot and correct the level of salt and pepper.
Add the cream and bring everything to a stronger boil.
Add the swiss chard, stir for 20 seconds and stir immediately.