Tomato Basil & Sausage Gnocchi Soup


I went rogue with my recipe for tomato basil and tortellini soup.. made it dairy and gluten free! I switched the half and half for coconut cream and the tortellini for g-free gnocchi. This soup sets up and even freezes well so you can make a huge batch ahead of time and freeze for later. 

Here's what you need: 

  • 3 large beefsteak tomatoes - quartered
  • 1 medium yellow onion - diced
  • 4 large cloves of garlic - pressed
  • 1 large can of tomato sauce 
  • 1 pkg of Italian sausage 
  • 1 pkg of Cappellos gluten free gnocchi
  • 1/2 cup Califia Farms better half creamer 
  • 1/2 cup fresh basil - chopped
  • 2 tbsp butter
  1. Preheat the oven to 400 degrees. 
  2. Place the tomatoes on a baking sheet and roast on 400 for about 30-35 minutes or until the skin is wrinkled. 
  3. Brown the sausage in a dutch oven. Drain the meat on a plate with a paper towel but leave a little bit of fat in the bottom of the pan. 
  4. Add 2 tbsp of butter into the pan and melt. 
  5. Saute the onions in the butter/fat and then throw in the garlic. Cook for 2 minutes, stirring so the garlic doesn't burn. 
  6. Throw in the roasted tomatoes and the tomato sauce. Fill the tomato sauce can halfway with water and add it to the pot. 
  7. Bring the mixture to a slow boil and then turn the heat to low. 
  8. Using the immersion blender (or you can ladle it out into an actual blender) blend the soup mixture until pureed. 
  9. Bring a pot of water to a boil and add the gnocchi. Boil for about 3 minutes, until the gnocchi float and then take them out with a strainer and add then to the soup. ( I ended up frying them a little in a skillet to make the outsides crispy.) 
  10. Add the sausage, basil and creamer and stir until combined. 
  11. Serve it up in a bowl and enjoy!
Tiffany Tolbert