Pour the roasted turkey bone stock into a stockpot large enough to hold all the ingredients.
Add the leeks, celery, carrots and sugar, then bring to a boil. Lower the temperature and simmer the veggies until they’re firm but cooked. Add the sweet potatoes, turkey and spaghettini, then bring to a boil. Lower the temperature and simmer until the sweet potatoes are tender and the spaghettini is cooked.
Stir in the fresh spinach.
Adjust the seasoning with salt and pepper, as needed.
Sprinkle the soup with the chopped parsley, and serve.
