1) In a large pot, cook sausage until brown, using a wooden spoon to break up into small pieces.
2) Meanwhile, chop the onion. Add onion to pot and cook for about two minutes, stirring often. Add garlic with a little olive oil. If you want a little kick to this soup, add some red pepper flakes here too. Cook for one minute; stir. Add diced roasted red peppers and Tuscan Italian seasoning blend. Add stock to pot. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes.
3) Add gnocchi and kale to soup, cooking until gnocchi puff up and float. Pour in coconut milk and stir in fresh basil. Season to taste with salt and pepper and top each soup bowl with fresh Parmesan just prior to serving.