Heat a large soup pot or Dutch oven over medium heat; add the oil and cook the onion for 2-3 minutes, adding the ground turkey and cooking until browned, breaking it up as it cooks, about 4 to 5 minutes.
Add the crushed garlic and cook 2 to 3 minutes.
Add the cilantro, broth, water, marinara sauce, black beans, and fresh black pepper and bring to a boil.
Add the broken pasta; cover, reduce heat and simmer about 10-15 minutes, until pasta is tender.
In a medium bowl, combine the ricotta, Parmesan, sharp white cheese and cilantro, and mix.
Top each serving with 2 Tbsp ricotta cheese mixture, fresh-cracked pepper and fresh cilantro on top. Makes about 8 cups.