Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Once shimmering, add 1 medium finely chopped yellow onion and sauté for 5 to 8 minutes until it becomes soft and golden. Stir in 4 cloves of minced garlic and cook for about 1 minute until fragrant.

Add 1 pound of ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until the turkey is thoroughly browned. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper, mixing well.

Stir in your choice of small pasta, ensuring each piece is coated with the savory pan juices. Pour in 2 cups of low-sodium chicken broth and bring the mixture to a light boil. Reduce the heat to a simmer, cover, and cook for 8 to 10 minutes until the pasta is al dente.

Once the pasta is cooked, remove the lid and let any excess liquid evaporate for about 1 to 2 minutes. Stir in 4 cups of fresh baby spinach until it wilts.

Pour in ½ cup of half and half and simmer for an additional 2 to 3 minutes until the sauce becomes thick and creamy.

Reduce the heat to low and fold in 1 cup of shredded mozzarella and ¼ cup of grated parmesan cheese. Gently stir until the cheese melts into a rich sauce. Let rest off heat for 2 to 3 minutes before serving.