How long does minestrone soup last in the fridge

Food Storage - How long can you keep Tips How long does cooked minestrone soup last in the fridge or freezer? The precise answer to that question depends to a large extent on storage conditions - refrigerate minestrone soup within two hours of cooking.

To maximize the shelf life of cooked minestrone soup for safety and quality, refrigerate the minestrone soup promptly in covered airtight containers. Properly stored, cooked minestrone soup will last for 3 to 4 days in the refrigerator. The soup will keep in the fridge for up to 3 days and it is possible to freeze it.

Cool and chill the soup as quickly as possible and within 2 hours of making. If freezing the soup then put the soup in resealable containers, freeze for up to 3 months and thaw the soup overnight in the fridge.

Although one to two weeks may seem like a reasonable response, the answer is B. Most leftovers, such as cooked beef, pork, seafood or chicken, chili, soups, pizza, casseroles and stew can be safely kept for three to four days. Myth: Hot food will spoil if refrigerated before cooling to room temperature. Facts: Just the opposite. Give your fridge some credit. If putting a whole pot of hot soup in the fridge still troubles you, consider repackaging it into smaller, shallower containers , advises Feist.

Smell the soup : When you smell your soup, it should give off a pleasant aroma. If your soup smells sour or unpleasant, then it is likely spoiled and should be discarded. If your soup smells rancid or sour, then you should never taste it to check further.

Tasting food that is spoiled may make you sick. The simplest way to store soups and stews if you're planning to use them within a few days is in the fridge. Refrigerating soups and stews is mostly a matter of transferring it to some sort of container with a tight-fitting lid and getting it into the fridge within two hours. Don't reheat leftovers more than once.

If you have a big pot of soup, for example, it's better to take out what you need and reheat it in a smaller pan. Equally, the NHS recommends that you don't refreeze leftovers.

This is because the more times you cool and reheat food, the higher the risk of food poisoning. If required, freeze in an airtight container for up to 3 months. Soups with Pasta or Grains Unfortunately, any soup with pre-boiled pasta, quinoa, or rice doesn't tend to retain great texture through freezing, thawing, and reheating. It was perfectly delightful hot off the stove, but because of all the ingredients helping to make it extra-creamy and luscious, it was not a great candidate for a make-ahead, frozen meal.

If you want to freeze a soup that typically contains pasta or grains, wait to add that element and boil a fresh batch when you reheat the soup. Recipes like this Creamy Street Corn Soup achieve decadence from heavy cream. Sadly, soups with any kind of cream or milk base tend to separate with freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating. Try freezing these soups before adding in the dairy, and when it comes time to reheat, you can mix it in on the stovetop.

Additionally, soups that use almond milk or coconut milk, like this Spicy Thai Coconut Chicken Soup , have a better chance of holding up in the freezer—but add the non-dairy milks in later if possible for the best texture. You would think a veggie-packed soup, like Summer Minestrone Soup , would be exactly what you need to pop in the freezer for a last-minute meal. But freezing a veg-heavy soup is risking totally overcooking your vegetables when reheating.