In a pot, combine bone broth, parmesan rind, sage and thyme. Bring just to a simmer. Cover and steep over very low heat for 30 minutes. Season with salt and pepper.
In a bowl, mix mashed potatoes with parmesan, egg yolk, 1 teaspoon salt and ½ teaspoon pepper.
Put 4 wonton wrappers on a work surface; keep remaining wrappers covered with damp paper towels. Spoon 1 teaspoon filling in the center of each; brush edges with water. Fold wrappers diagonally over filling to form triangles; seal. With your thumb in the center, bring the two opposite corners of the triangle together to form dumplings that look like cappelletti or tortellini; press to seal. Transfer to a lightly floured baking sheet; cover with damp paper towels. Repeat.
Add carrots to bone broth and simmer over medium heat until barely tender, about 7 minutes. Add dumplings and simmer until just cooked through, 3 to 5 minutes. Add turkey and cook until hot, about 3 minutes. Stir in spinach, then serve with scallions, olive oil and parmesan.
Note: You can also use sheets of fresh pasta, such as lasagna noodles. Just be sure they are thin and flexible to prevent them from breaking. Cut them into 3-inch squares before forming the dumplings.