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.

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.

Heat large pot over medium heat. Add chicken broth, marinara sauce, spinach, chickpeas, garlic salt, and red chili flakes.

Let it come to a light simmer and cover for 10-12 minutes. Add meatballs and cook an additional 5-10 minutes.

Before serving, taste your soup for seasonings. You may need to add more salt, pepper, and red chili flakes to your personal preference.

Ladle into bowls and top with grated pecorino romano or parmesan cheese and fresh basil.