Melt the butter in a large pot over medium heat and sauté the onion until translucent.
Stir in the tomato paste, Italian seasoning, smoked paprika, salt, and pepper, cooking for 2 minutes to deepen the flavors.
Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot with the vegetable stock, scraping up any browned bits from the bottom.
Pour in the chicken stock and add the sun-dried tomatoes and pasta, bringing the pot to a boil.
Reduce heat to a simmer and cook until the pasta is al dente.
Stir in the chopped turkey and half and half, heating through carefully.
Fold in the baby spinach until wilted and stir in the parmesan cheese before serving.