Heat the olive oil in a large dutch oven or stock pot over medium to medium-high heat then add the onion, carrots, red bell pepper, garlic, and celery stalk to the heated olive oil and saute for 10-15 minutes, until soft.

Add the tomatoes (with the sauce), salt, pepper, tomato paste, marjoram, oregano, basil and stock, and bring the elements to a boil. Slow the boil, and simmer for 1 hour.

Once the soup has reached your desired consistency, bring the heat back to medium-high and add the ditalini and let cook for 10-15 minutes or until pasta is tender.

Lower the heat back to a medium-low and add the beans and the turkey meatballs. Heat for 5-10 minutes more until warmed throughout then Serve with grated sharp parmesan and parsley