In a large mixing bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, pepper, and a dollop of pesto. Mix until well blended, then roll into mini meatballs.

Heat olive oil in a skillet over medium heat. Add meatballs and brown on all sides for about 6-8 minutes. Remove and set aside.

In a large pot, add olive oil and heat. Sauté chopped onion, minced garlic, and diced carrot for 3-5 minutes until the onions are translucent.

Stir in crushed tomatoes, light coconut milk, and low-sodium chicken broth. Add Italian seasoning, salt, and pepper, and simmer.

Add the browned meatballs back into the pot, bring to a boil, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.

Add fresh spinach and stir until wilted, about 1 minute. Adjust seasoning if necessary.

Serve hot in bowls, garnished with fresh basil pesto and Parmesan cheese if desired.