Heat 1 Tbsp water or broth in a large pot over medium high heat, crumble in meat substitute and cook, stirring occasionally until cooked through.
Transfer to a plate, set aside. Heat another 1 Tbsp water or broth in same pot.
Add onions, carrots, and celery and water saute (wauté) over medium-high heat until tender about 6 minutes, add garlic and wauté 1 minute longer.
Add veggie broth, tomato sauce, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked optional meat sub, then season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.
Meanwhile prepare ditalani/pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with vegan parmesan cheese.