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Heat a large straight sided skillet over medium high heat.
Add 3 tablespoons oil and heat another few seconds.
Using a small 1 ½ tablespoon ice cream scoop, scoop meatballs of the turkey sausage into the hot oil.
Cook the meatballs, rotating often, until they are evenly browned all the way around, about 10 minutes.
Remove the meatballs to a plate.
To the hot pan add the remaining tablespoon of oil along with the shallots and ½ teaspoon seasoned salt.
Reduce the heat to medium and cook, stirring often, until the shallots are fragrant, about 2 minutes.
Add the broccolini and season with another teaspoon salt.
Stir to coat the vegetables in the flavorful oil, scrapping up the bits from the bottom of the pan in the process, about 1 minute.
Stir in the pasta and coat in the oil.
Add the chicken broth and thyme and stir to combine.
Nestle the meatballs in the mixture, cover and bring to a simmer.
Reduce the heat to medium low and cook, stirring often to prevent sticking, for 8 to 10 minutes or until the pasta almost al dente.
Remove from the heat and allow the mixture to steam, covered for 5 minutes.
Remove and discard the thyme sprig.
Stir in the parmesan cheese, spoon into bowls and serve with additional cheese and olive oil if desired.