Dice white onion and halve grape tomatoes. Then, spray with cooking spray and toss in a Pyrex dish. Season with salt and pepper to taste.
Bake for 25-30 minutes or until tomatoes are roasted and onions are golden.
Pour tomatoes and onions in a 5-quart pot and heat to medium heat. Then, add in frozen garlic and oregano seasoning. Stir.
Pour half of the diced tomatoes into the pot and add about ¾ of chicken broth and almond milk.
Add remaining tomatoes and onions, cooked sausage, and cauliflower gnocchi. Let cook for 15-20 minutes.
Once the gnocchi is cooked, serve the soup hot with whatever toppings you’d like! ENJOY!