Sauteé bacon in a large pot or stockpot over medium-high heat until it begins to brown. You don’t need to use any oil, because the bacon has a lot of fat. As the bacon cooks, spoon off some of the fat so that your soup isn’t too oily.
Add onion and continue to cook until onion softens, 5-6 more minutes. Add in oregano, garlic, salt, pepper, and red pepper flakes, and cook for 1-2 minutes more.
Add in both cans of tomatoes, scraping up any browned bits on the bottom as the tomato juice boils.
Add in chicken broth and water, and bring to a rolling boil. Add in ditalini and cook at a rolling boil for 9 minutes. When ditalini is cooked, move soup from heat and cool slightly before serving (it will be HOT!).