1cupditalini pasta(measured uncooked) (or another small shape)
Heat a large stock pot or dutch oven over medium heat.
Add the ground beef and cook, breaking it up, until no longer pink, approximately 5 minutes.
Add the onions, carrots, celery, oregano, and black pepper to the beef. Stir and cook until the onions are soft and translucent, approximately 5 minutes.
Add the beef stock, tomato sauce, and beans to the pot.
Simmer for 30 minutes over low heat.
While simmering, cook the pasta to al dente per package directions in a separate pot of boiling water.
When ready to serve, drain the pasta and add to the soup. Stir to combine and season to taste with salt and pepper. Serve with freshly grated Parmesan cheese if desired.
This soup makes approximately 1 gallon, which is 12 small servings or 6 larger servings.Olive Garden serves their soup thinner so if you want the same thinner consistency, add an additional 2 cups of stock, give or take, as desired.