In a large mixing bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, pepper, and basil pesto. Mix well until fully blended, then use your hands to roll the mixture into ½-inch mini meatballs. Set the formed meatballs aside on a plate while you heat the skillet.

Heat a tablespoon of olive oil in a skillet over medium-high heat. When hot, add the mini turkey meatballs in a single layer, allowing them space to brown evenly. Cook for about 6 minutes, turning them occasionally until they are golden brown all over. Once browned, transfer the meatballs to a plate and set aside.

In a large pot, heat the remaining ½ tablespoon of olive oil over medium heat. Add diced onion, minced garlic, and chopped carrot, sautéing them for about 3-5 minutes until softened and fragrant.

Add the canned crushed tomatoes to your sautéed vegetables, followed by the coconut milk and low-sodium chicken broth. Stir in the uncooked orzo, Italian seasoning, salt, and pepper, mixing until well combined.

Return the browned mini turkey meatballs to the pot with the creamy soup mixture. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Cover and let it cook for 15-20 minutes, allowing the flavors to meld and the orzo to become tender.

In the final moments of cooking, stir in the organic spinach until just wilted—this will take about 1 minute.

Once everything is cooked to perfection, ladle the hot soup into bowls. Drizzle a bit of basil pesto on top and sprinkle with fresh shredded Parmesan cheese if desired.