This slow cooker vegan baked ziti soup is comfort food times two in one healthy bowl: it’s a combination of 2 old favorites: baked ziti and hearty soup!
I love to take old fashioned comfort foods and turn them into something that tastes just as good as I remember them tasting when I was a kid, but that actually can heal my body. In my house, these comfort food recipes are usually everyone’s favorites. This slow cooker vegan baked ziti soup is a new creation, but I’m betting it quickly makes it to “favorite status”…
Right now, I think the top rated comfort food recipe is my Cheeseburger Soup. I make this all of the time… I mean, waaaayyyyyyyy too often. But OMG it is sooooo good! So, I figured I should create a new soup with the same healing yet comforting vibe. Enter: Slow Cooker Vegan Baked Ziti Soup.
We are all creatures of habit.
I guide people out of their comfort zones every day. Because it’s so important. Soooooooo important…
I just love when someone steps outside of their box with me. Let’s face it — it’s so much easier to stay in our comfort zone than step out of it. But, we all know that nothing good comes from stagnation. You’ve got to leap in order to fly… you’ve got to kiss a lot of frogs before you find your prince… if it doesn’t challenge you it doesn’t change you… blah, blah, blah…
Sometimes, you just need to throw those cliches in the trash and find someone to guide you out of your comfy box.
I remember, in one of my old careers (and yes, I’ve had several…), I got to meet Walter Cronkite. And what this genius said has always stuck with me. He said he loved his job as a newsperson, but that every single night before he went on the air, he had to put his head between his knees because he felt like he was going to vomit. This was because every single night he stepped out of his comfort zone and into the unknown by interviewing people who were unpredictable and never gave expected answers… every single night was different.
What a way to live. And I mean that in a great way. What a way to live!
I’ve made a habit of stepping outside of my comfort zone as much as possible. Maybe not every single day, but yes, every single week.
If you want to step outside of your box, sign up for a free phone consultation with me and we will step together. Let’s chat and figure out how to create awesome changes in your body, your mind and your spirit… I just love this stuff! So, CLICK HERE and you’ll be taken directly to my calendar so you can sign up for a time that’s convenient for you… do it now!
Oh my, that’s quite a tangent I went off on. All because of the phrase “comfort food”.
So, back to this comfort food recipe for slow cooker vegan baked ziti soup. It really is comforting. It really does taste like baked ziti. I made it with lentil pasta, and a really creamy vegan mozzarella cheese and I drizzled some great basil pesto on top. And, of course, I hid some superfoods inside — hemp seeks and Chinese herbs… so healing!
I want to thank Alissa at Connoisseurus Veg because it was her genius recipe for Slow Cooker Vegan Lasagna Soup that was my inspiration for this recipe.
So, make this slow cooker vegan baked ziti soup. Or, try my recipe for Paleo Beefaroni — that’s a great comfort food too.
I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.
Here are some of the great healing ingredients in this slow cooker vegan baked ziti soup:
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.
Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Huang Qi is like magic; this Chinese herb builds qi/gives you energy… you can really feel it working while you are eating. My family makes fun of my excitement for herbs, but they also are happy to reap the rewards when they eat my herb-infused foods, so think about trying out some herbs the next time you boil a pot of something…
I added a few sticks of raw Shan Yao. This Chinese herb is actually Chinese Yam, and it’s great for energy.
If you make this slow cooker vegan baked ziti soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.
- 1 qt vegetable broth
- 1 med onion, chopped
- 5 garlic cloves, smashed
- 1 tsp dried oregano
- 1 tsp dried basil
- ¾ cup dry green lentils
- 2 Tbs hemp seeds
- 1 28-oz can crushed tomatoes
- Optional raw Chinese herbs: Huang Qi, Shan Yao
- 3 oz baby spinach, roughly chopped
- 6 oz green lentil penne (or pasta of your choice)
- ½ cup basil pesto
- 1 cup vegan ricotta cheese
- Put the vegetable broth, onion, garlic, oregano, basil, dry lentils, hemp seeds, Chinese herbs, and crushed tomatoes into the slow cooker.
- Cook on high for 3-1/2 hours.
- Open the cooker and add the spinach and pasta.
- Cook on high for 8 minutes (or until the pasta is cooked al dente).
- Ladle into bowls.
- Top each bowl with a dollop of pesto and a dollop of vegan ricotta cheese.