Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cut the 2 lbs turkey breast into large chunks and season with salt and pepper. Sear the turkey pieces until golden brown on all sides, about 6 to 8 minutes total. Set aside.

In the same skillet, sauté the diced yellow onion and minced garlic in the residual oil and turkey drippings for 2 to 3 minutes until softened. These aromatics will infuse the soup with deep flavor.

Transfer the browned turkey and sautéed onion and garlic to your slow cooker. Add the crushed tomatoes, chicken broth, smoked paprika, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to distribute the spices evenly. Cook on low for 4 to 5 hours.

About 15 minutes before serving, cut the softened 8 oz cream cheese into small cubes and add to the slow cooker along with the 1 cup heavy cream. Stir constantly until the cream cheese melts smoothly. Add the 1 cup freshly grated Parmesan cheese and stir until silky and combined.

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve alongside warm dinner rolls for dipping and soaking up the creamy tomato sauce.