applecrisp1
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Post by applecrisp1 on Mar 14, 2017 15:50:16 GMT -5
I'm thinking of making this tonight, Garlicky Tortellini Spinach and Tomato Soup from Fine Cooking. Although at this point I have little interest in cooking tonight -- wish I had some good leftovers or something good in the freezer. The soup has very few ingredients: butter, garlic, ch broth, tortellini, canned tomatoes, spinach, basil, parm. I will be using frozen tortellini, is it not a good idea to cook it in the soup,, and then refreeze (but I'm cooking the tortellini)? I'm thinking the tortellini will be just the same regardless... a chance to being a bit mushy like all pasta sometimes gets after freezing..... And, could add some more parm to help offset. Ha. It make me wonder what the "guidelines" are about freezer foods. I know you shouldn't say defrost meat and then turnaround and refreeze since can effect quality.taste. I really can't think of anytime I use something from the freezer and then refreeze (whether cooked or not). And I know there are foods that you shouldn't freeze at all (lettuce anyone) and ...... www.finecooking.com/recipes/garlicky_tortellini_soup.aspxThx. |
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sallyt
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Post by sallyt on Mar 14, 2017 17:17:50 GMT -5
I think it should be fine! That sounds delicious!
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Post by Catbatty on Mar 14, 2017 18:43:13 GMT -5
That's one of our favorite soups. Never have frozen it, however. I do use frozen pasta in it. Worst case, if the pasta becomes too mushy after freezing it for the second time, you could always spoon it out and put some other in its place. (Maybe some already cooked raviolis or any other pasta.) I would give it a try.  Yes. Yum. Wish I had some fresh basil. I'd make some, too!! Drizzly and gray here today. Good soup day. |
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Post by karenw on Mar 14, 2017 19:07:49 GMT -5
I have often frozen soups with pasta. You should be fine. I usually just undercook it a bit if I know that it will get frozen. I tend to like my pasta more al dente anyway as I find even if it does not get frozen, it softens sufficiently sitting in the broth.
Karen
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applecrisp1
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Post by applecrisp1 on Mar 14, 2017 19:27:50 GMT -5
Thanks everyone. I don't even know why I even gave freezing the tortellini again a second thought. I'm chalking up to needing something to ponder and procrastinate on this slushy/dreary/snowy day. And catbatty, great idea about fishing out the tortellini it it was super mushy. I've done that kind of thing before. Or like I said, add more cheese.
Karen -- Thx for the tip. I often forget that when freezing certain pasta dish. Thx for the reminder.
I ended up not making the soup. I'm with catbatty, the soup is very good but I just didn't feel like, oh, taking out the cutting board, chopping the garlic, opening the can of tomatoes, ripping open the bag of spinach ....
Sallyt -- The soup is really good, and super easy for a quick meal.
Clearly I was not in a cooking mood.
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Post by PattiA on Mar 15, 2017 7:31:31 GMT -5
For soup that I am going to freeze or even keep in the fridge for a few days, I always cook and store any grain/pasta separately because it tends to absorb the broth and get softer than I like it when it sits. If I were making that soup for the freezer, I would cook some tortellini for what I will eat before freezing, and then when I pull the frozen soup out to eat, I'd cook some more.
That soup sounds delicious. Thanks for pointing it out. I'm adding it to my soup list.
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applecrisp1
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Post by applecrisp1 on Mar 15, 2017 18:58:42 GMT -5
I made the soup for dinner and it was really good (and bonus points for how little work involved). I've made it a few times and have always liked it except once it was way too salty (I bought a different brand of tortellini and that must have been the reason).
Leftovers in fridge and one serving in freezer. PattiA -- great suggestion for adding the grain separately! I've done that before with adding rice to soup (since I often have cooked rice on hand) so no extra work involved, but never with pasta. I did use a bit less garlic cloves since mine were quite large.
A really good recipe especially given how quick it is to make/very little work/chopping. And a big thanks to those who mentioned it here a few months back (sorry I didn't who the OP was).
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Yes. Yum. Wish I had some fresh basil. I'd make some, too!! Drizzly and gray here today. Good soup day.
