I never had the Pasta e Fagiole at Baywatch. I make an excellent Pasta e Fagiole, which my wife loves, and which contains crushed tomatoes. There are a ton of recipes online. Pick one, try it, and adjust for the next time.

My only advice is that the ditalini pasta will suck up every drop of the chicken stock, which is a main ingredient in most recipes. Split the soup before you add the stock, use half of the stock for the soup which you plan to eat tonight, and save half of the soup and half of the chicken stock for tomorrow.