Shelf Life Tips

• Refrigerate within two hours of cooking.
• Refrigerate cooked soup in covered containers.
• Freeze in covered airtight containers or heavy-duty freezer bags.
• Potatoes and pasta contained in soup may become mushy when thawed.
• To prevent cream-based soups from curdling, stir well when reheating frozen soup.
• Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.

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Sources: For details about data sources used for food storage information, please click here