Why You Should Never Freeze Soup With Pasta In It

Why You Should Never Freeze Soup With Pasta In It

Frozen soup is a lifesaver when you don’t have time, energy, or groceries to cook dinner, but not all of them freeze well. Here’s why you should stay away from freezing soups with pasta in them.

Image from meesterdickey.

Soups that contain pasta, like chicken noodle or minestrone, won’t hold up to the freezer. The pasta gets overcooked and mushy when reheated, and can make the whole dish a bit of a mess.

If you have extra soup with pasta, try to either strain out the pasta first, or know what you’re getting into before tossing it in the freezer. If you’re cooking soup specifically to freeze, just hold the pasta. That way you can reheat your freezer meal, boil some fresh pasta, and combine them then.

5 Mistakes to Avoid When Freezing Soup [The Kitchn]


  • If you want your soup to look pretty, then freezing soup is not a good idea. But, taste wise, its excellent.
    I love the pasta when it absorbs flavour. If you have a lovely vegetable soup (based on bacon bones, seasonal vegetables, herbs, sautéed onions, pan fried garlic, etc), the pasta will absorb the flavour nicely. My taste buds tell me that freezing makes the pasta taste even better.

    • Yeah, big fan of pasta absorbing flavor as well. My stock soup is really just a vegetable soup, with some browned meat or sausage chunks coming along for the ride (and a chili or two depending on the bush outside). Nothing special, but it goes a long way.

      Last year or so I’ve started adding some half cooked penne towards the end, and on day 2 or 3 of the soups life its absorbed so much of the fluid that its basically become a stew.

      And so far not one has tasted bad, whether its just sat in the fridge or been frozen. Couldnt care less what it looks like, it seems find in the pot when its heating. I’m not operating a restaurant, why should looks be relevant?

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