Storing cooked grains separately from soup is recommended to prevent their soggy texture. Grains continue absorbing liquid and become mushy if left in soup. Freezing rice, quinoa, or farro in single-serving portions preserves their freshness and toothsome texture. They can be added directly to soup and will thaw as they combine. Pasta and noodles should be tossed in olive oil and stored in the fridge for a few days. Freezing pasta is less ideal, but can be done by following the same method. Thawing pasta can be done by adding it to soup and waiting for it to soften.
