I've made this recipe a couple of times:

https://www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/

Invariably I have to make some change, like the last time I didn't have the cans of tomato sauce but I had a large can of tomato puree (six of one/half dozen of the other?) that I used instead. And I follow the tip about cooking the pasta separately since I'm not going to eat it all at once. This makes a robust amount of soup, so I spoon some of the cooked pasta into the bowl, top it with soup, and nuke it before adding grated Parmesan cheese.