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In a medium bowl, season ground turkey with red pepper flakes, garlic salt, and pepper and stir to combine (using your hands is the easiest way). Roll turkey into 1/2 inch meatballs.
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Spray a large skillet with non-stick cooking spray and heat over medium heat. Add meatballs and cook for 8-12 minutes, covered, turning often until no longer pink.
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Heat large pot over medium heat. Add chicken broth, marinara sauce, spinach, chickpeas, garlic salt, and red chili flakes.
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Let it come to a light simmer and cover for 10-12 minutes. Add meatballs and cook an additional 5-10 minutes.
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Before serving, taste your soup for seasonings. You may need to add more salt, pepper, and red chili flakes to your personal preference.
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Ladle into bowls and top with grated pecorino romano or parmesan cheese and fresh basil.