October 17, 2018
Soups/Stews, Beef, Ground Beef,
Pasta, Vegetables, Slow Cooker, Stove Top, Canned Tomatoes more
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"I think this recipe is open to adaptations based on what is on hand, but this uses common pantry items.
Recipe source: Cooking Light (November 2018)"
In a skillet over medium high heat cook the beef until browned (5 minutes) and then transfer to a slow cooker (5-6 quart size). Stir in the next 4 ingredients (-garlic). Stir in the next 6 ingredients (-pepper). Cover and cook on low for 6 hours.
Stir lasagna noodles into the soup and cover and cook on low for 30 minutes. Stir in half and half.
Divide among 8 bowls and top with the mozzarella and basil.
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