Tuscan Turkey Soupy Noodles

Ingredients

• 5 ounces baby spinach 
• 28 ounce canned tomatoes whole drained chopped canned
• 3  carrots chopped
• 3 rib celery chopped
• 6 large garlic cloves finely chopped
• 8 ounces no-boil egg lasagne sheets dried (such as Cipriani brand tagliardi) (such as Barilla)
• 2 medium leeks white green washed chopped (see Cooking Tips)
• 0.3 cup olive oil 
• 1 medium onion chopped
• 10 servings parmigiano-reggiano grated
• 12 pound carcass from a roast turkey 
• 1.5 tablespoons rosemary chopped
• 4 quarts water 

Equipment

• bowl
• pot
• sieve
• slotted spoon
• tongs

Directions

1. Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
2. Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
3. If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
4. If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
5. Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute.
6. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes.
7. Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
8. Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente.
9. Add spinach and stir until wilted.