Tortellini, cheese-filled, meatless, with tomato sauce
Common food
Photo: Wikipedia
Tortellini are delicate, ring-shaped pasta parcels, traditionally filled with a savory blend of cheeses like ricotta and Parmesan. When tossed in a simple tomato sauce, they offer a comforting balance of tender pasta, creamy filling, and bright, acidic sauce. Nutritionally, this meatless version is relatively light at 149 kcal per 100g, providing a modest protein boost from the cheese and a good source of carbohydrates for energy.
Calorie split: 17% protein · 62% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
People adore cheese tortellini for its comforting, familiar flavor and the satisfying contrast between the tender pasta shell and the rich, creamy filling. It's a versatile staple that can be served in broth, with sauce, or as a main dish, deeply rooted in Italian culinary tradition.
⚠️ Watch-outs & how to enjoy it better
The pasta dough and cheese filling can be high in sodium, and the refined carbohydrates may cause blood-sugar spikes if eaten alone. To counteract this, pair it with a side of non-starchy vegetables like spinach or broccoli and a source of healthy fat like a drizzle of olive oil to slow digestion and add fiber.
Key benefits
- Provides a balanced mix of protein, carbs, and fat for sustained energy.
- Meatless option suitable for vegetarian diets.
- The cheese filling offers calcium and phosphorus.
- Tomato sauce contributes lycopene, an antioxidant.
- Relatively low in fat compared to meat-filled versions.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Legend has it that tortellini were inspired by the navel of Venus, the Roman goddess of love, after a chef in Bologna caught a glimpse of her bathing.
Full nutrition (USDA data · scales with serving)
| Water | 65.7 g |
| Energy | 149 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 3.6 g |
| Carbohydrate, by difference | 23.0 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 3.0 g |
| Calcium, Ca | 72.0 mg |
| Iron, Fe | 0.82 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 90.0 mg |
| Potassium, K | 160 mg |
| Sodium, Na | 279 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 10.4 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.6 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 27.0 ug |
| Folic acid | 18.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 40.0 ug |
| Choline, total | 8.5 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 30.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 187 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 5945 ug |
| Lutein + zeaxanthin | 101 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 0.72 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 0.92 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.42 g |
| PUFA 18:2 | 0.35 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 18.0 mg |
FAQ
Is cheese tortellini a good source of protein?
It provides a moderate amount of protein (about 6g per 100g) from the cheese filling, making it a decent vegetarian option, though not as high as meat-based dishes.
Can I eat cheese tortellini if I'm lactose intolerant?
It depends on the cheese used; traditional fillings like ricotta and Parmesan are lower in lactose, but those with severe intolerance may need to check labels or opt for lactose-free versions.
How does the tomato sauce affect the nutrition?
Tomato sauce adds vitamins like vitamin C and antioxidants like lycopene, but it can also increase sodium content, so look for low-sodium varieties or make your own.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.49 kcal/g · 17% calories from protein · 1.6 g fiber · 3.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.74 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.