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In a large non-stick saucepan over medium high heat, crumble ground turkey and cook, stirring occasionally until no longer pink; drain. Transfer into a bowl and set aside.
Heat olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender (approx. 4 minutes), add garlic and saute 1 minute longer.
Reduce heat to low, add tomato sauce, broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram and cooked ground turkey. Season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft.
Meanwhile prepare Ditalini pasta according to directions on package, cooking to al dente; drain.
Add pasta to soup along with kidney beans, great northern beans. Cook five minutes longer. Serve warm with grated Parmesan cheese if desired.