Bring water to boil in a 4-5 quart pot or Dutch oven.
Cook elbow macaroni 4-5 minutes in boiling water.
Drain and set aside. Macaroni will be al dente.
Heat a 4-5 quart pot or Dutch oven over medium high heat.
Add oil, let warm 30 seconds, and add onions.
Sauté chopped onions until limp, 2 minutes; add garlic and sauté another 1 minute.
Add ground meat and sauté until cooked, 5-6 minutes. (If using leftover turkey – go ahead to next step after adding the turkey since it’s already cooked)
Add broccoli, carrots, celery, and squash, sauté 1 minute more.
Add tomatoes, broth, salt, pepper and nutmeg.
Bring to a boil.
Reduce heat to low, cover and simmer 30 minutes.
***Note: Soup can be prepared up to 2 days ahead to this point. – However, you may need to add 1 cup of broth if the broth evaporated)
Uncover simmering pot, add macaroni, optional parsley and continue to simmer 10 minutes longer.
Serve immediately sprinkled with Parmesan cheese and a slice of crusty bread.