Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Pour in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pot.

Stir in the diced tomatoes, dried thyme, and bay leaf to combine.

Increase heat to high and bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to allow the flavors to meld.

Add the chopped leafy greens and cooked protein, stirring until the greens are wilted and the protein is heated through, about 2-3 minutes.

Season the soup with salt and pepper to taste, adjusting seasoning as needed.

Remove and discard the bay leaf. Ladle the soup into bowls and serve warm.