For the turkey stock:
Place the carcass (broken up slightly if possible) into a large saucepan, add the vegetables, season with salt and pepper then cover with cold water.
Bring up to the boil and simmer for a couple of hours until all the flavour has been extracted from the turkey bones.
Pour through a sieve and discard the bones and vegetables.
If there is any fat in the stock (there is usually none) skim it off.
Measure the stock, it should have a good flavour, and you will need 900ml for the soup, so if you want it to be stronger just reduce it down a bit.
For the soup:
Heat the olive oil in a large saucepan. Add the chorizo and cook for 2 minutes.
Add the chopped onion and garlic and season, then sweat over a gentle heat for 7-8 minutes, until soft.
Add the tomatoes, stock and herbs, if necessary season again with salt, pepper and a good pinch of sugar, and simmer with the lid on for another 10 minutes or until the tomatoes are soft.
Add the pasta and continue to simmer for another 6-10 minutes, stirring regularly or until the pasta is cooked.
When you are ready to serve, drop in the spinach or kale and boil for just 1 minute or until the greens are wilted (kale will take a little longer).
Taste for seasoning.
Ladle the chunky soup into large warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.
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