Mushy, overcooked pasta that disintegrates on contact is the one pitfall of cool weather classics like minestrone and chicken noodle soup. Luckily, there's a simple solution: add the noodles at the very end of cooking just before serving.
We actually wait until the rest of the soup is entirely finished and then throw in the noodles. No matter what cooking times the recipe gives, we've found that this is the only sure way to avoid overcooking the pasta. Since most soups are slow-simmered anyway, the extra few minutes won't do any harm to the final dish.
We also cut off the heat when the pasta is still slightly crunchy. The residual heat of the soup will finish cooking the pasta.
Alternatively, you can cook the pasta separately and add a portion to each individual serving. We find this is the best method if we're cooking a big batch of soup since the noodles in the leftovers will continue absorbing liquid - and become mushy - even after the soup has cooled.
What's your favorite pasta soup?
Related: Look! Pipette-Shaped Pasta!
(Image: Flickr member kaytethinks licensed under Creative Commons)
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Comments (5)
My boyfriend insists on cooking pasta/rice separately from the soup and adding to each serving. It does help, but I am generally too lazy to do this.....
I really don't like pasta soups... If it really has to be there, as above, I cook it separately and add it to individual bowls (hate leftover mushy pasta soup); it's a pasta a la dente thing.
For chicken soup, I have converted to matzo balls, which are cooked separately too.
We add the noodles at the end, too... but secretly, the leftovers are my favorite. I have a slightly embarrassing love for soft, bloated, mooshy noodles. Sorry!
i like them, but avoid noodle soups just because of the soggy noodle. As obvious as it is, I haven't tried cooking them separate. Next time i will.
when i make chicken noodle soup i make my own noodles, too. It's really easy--flour and egg and maybe a little oil or water until they feel right. I roll out the dough and cut the noodles with a butter knife. They are generally a little thicker than packaged noodles. I dust them with flour and when they've dried, I add them to the chicken soup pot. The flour dusting on the noodles thickens the soup. I love this, but it might not be for you. This is hearty chicken soup--a meal on its own.