Start by cooling the soup. For a quick and immediate (especially for soups with pasta) cool down, place the pot in an ice bath and stir to cool. However, do not submerge it or allow any of the ice water into the soup pot.
Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Be sure to mark the bags with the date and the contents. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer burnt, so remove any excess air.
Lay the soup bags down in a single layer on cookie sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.
Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at reduced power so as not to overcook any ingredients.
