Add the butter and olive oil to a soup pot over medium-high heat. Once it's hot, add the shallots, carrots, celery, black pepper, and a pinch of salt. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 7-8 minutes.

Next, add the garlic, sage, and thyme. Sauté until the mixture is fragrant, about 30 seconds.

Deglaze the pot with the white wine and cook until it's reduced by half, about 30-60 seconds. Scrape up any brown bits on the bottom of the pan.

Add the turkey stock and bay leaf. Bring the soup to a boil. Add the orzo and cook until al dente, 9-10 minutes.

During the last 3 minutes of cooking, add the cream and turkey. Simmer until the soup is warm and the pasta is tender. Taste and add more salt and pepper, to taste. Remove the bay leaf and thyme sprigs and discard. Ladle the soup into bowls and enjoy!