Combine the can of tomato soup with two cans of water in a medium saucepan, stir.
Preheat oven to 350°F, and line a cookie sheet with parchment paper.

Add in all of the spices, the rice flour and chia seeds, and stir thoroughly.

Bring to gentle boil on medium heat (no hotter, the soup will scald and boil over).

While waiting for the soup to boil, open the tube of biscuits, and put 3 biscuits aside to use as dumpling dough.
Put the remaining 5 biscuits on the cookie sheet and bake for 15 minutes.

Take the remaining 3 biscuits, and separate each one into 12 nickel sized dumplings. You will end up with 36 small biscuit dough dumplings.

Once the soup begins to boil, put the dumplings into the pot, stir, and continue to boil gently, Set timer for 8 minutes, and stir occasionally (about every minute or so).

Once the 8 minutes are finished, take the soup off the burner and let cool for a few minutes. Top with freshly shredded mozzarella and enjoy! :)