1. Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.

2. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt, and a few turns of black pepper. Cook for 1 more minute until fragrant, then pour in the turkey stock.

3. Bring the mixture to a rapid simmer and add the shredded turkey.

4. To make the dumplings, combine the flour, baking powder, salt, and cayenne in a medium bowl.

5. Add the buttermilk and 1/2 cup heavy cream, stirring with a rubber spatula until a shaggy dough forms.

6. Drop spoonfuls of the dough directly into the simmering soup. Cover the pot and let cook for 5 minutes.

7. Remove the lid, gently flip the dumplings over, and simmer uncovered for another 5 minutes.

8. Reduce the heat to medium-low, stir in the remaining 1 cup of cream, and cook for 1-2 minutes until warmed through.

9. Taste and season the soup with more salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.