Season the turkey pieces with the salt, pepper, and sage. Heat the oil in a large soup pot on medium. Add the turkey and cook, turning now and then, until browned all over, 5 minutes. Remove and set it aside. Add the onion, carrots, and celery to the pot and cook until they begin to soften, 6 to 8 minutes. Add the broth and bay leaf.
Cover and bring the broth to a boil over high heat; then reduce the heat to medium low. Simmer gently, partially covered, until the carrots are tender and the flavors blend, about 30 minutes.
Add the noodles, parsley, and reserved turkey and simmer gently, partially covered, until the noodles are tender, about 5 minutes. Remove the bay leaf before serving. Ladle the soup into bowls and serve with the focaccia wedges for dipping.
Tip: For a more velvetlike texture, sprinkle 2 teaspoons of unflavored gelatin over ½ cup of cold water and let the mixture stand for 5 minutes. After removing the bay leaf, stir the gelatin mixture into the soup.