Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
First cook the soup. When it is ready get the amount you need and cook the pasta in there, then serve. You can add more pasta to the soup you put in the fridge when you reheat it.
As soon as cooked pasta is added to liquid, it keeps growing and growing and growing.
The only way to work around this is to add the cooked pasta at the last minute, so it can warm in the hot liquid.
If you're going to hold soup with pasta in the fridge, store the pasta separately, and add it when reheating the soup. This also goes for soup with dumplings.
This does mean that you'll need to cook the pasta separately from the soup, which is another pot. If you look, though, this is what a lot of recipes recommend.
Use egg noodles. They seem to do better and not get mushy. I once even froze some chicken noodle soup made with egg noodles and after it was reheated, the noodles where not mushy.
I like to cook pasta al dente, then chill it in the fridge. Once cooled, add the pasta to the finished soup. This is not perfect, but in my opinion, close to perfection.
I just recently cooked pasta before putting in the soup, but did not chill. It ballooned up like crazy and had to add more beef broth to compensate. I think chilling the pasta will def work! Thanks for the thought process.