Tortellini, meat-filled, with tomato sauce, canned
Common food
Photo: Wikipedia
Canned meat-filled tortellini are small, ring-shaped pasta parcels packed with a savory meat filling, typically pork or a blend, and preserved in a rich tomato sauce. The texture is soft and yielding from the can, with the pasta offering a slight chew and the filling providing a burst of umami flavor. Nutritionally, it's a low-calorie, moderate-protein convenience food, with the tomato sauce contributing to its carbohydrate and sugar content.
Calorie split: 14% protein · 70% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory taste and the nostalgic, hearty feeling of a classic Italian-inspired dish. Its versatility allows it to be a standalone meal or easily dressed up with extra herbs, cheese, or vegetables.
⚠️ Watch-outs & how to enjoy it better
The canned format can lead to a softer pasta texture than fresh, and the sauce may contain added sodium and sugars, which could be a concern for those monitoring blood sugar or salt intake. To counteract this, pair it with a side of leafy greens or steamed broccoli for fiber and volume, and consider rinsing the tortellini lightly if sodium is a major concern, though this may dilute flavor.
Key benefits
- Quick and convenient meal solution
- Provides a good source of protein per calorie
- Shelf-stable with a long pantry life
- Offers a satisfying, savory flavor profile
- Can be a base for adding vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Legend says tortellini was inspired by the navel of Venus, the goddess of love, after a innkeeper in Bologna peeped through a keyhole and saw her.
Full nutrition (USDA data · scales with serving)
| Water | 78.0 g |
| Energy | 89.0 kcal |
| Protein | 3.2 g |
| Total lipid (fat) | 1.6 g |
| Carbohydrate, by difference | 15.8 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 57.0 mg |
| Potassium, K | 175 mg |
| Sodium, Na | 298 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 11.8 ug |
| Vitamin C, total ascorbic acid | 7.8 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 44.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 67.0 ug |
| Choline, total | 17.3 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 27.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 255 ug |
| Carotene, alpha | 57.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1461 ug |
| Lutein + zeaxanthin | 87.0 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.41 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.28 g |
| SFA 18:0 | 0.11 g |
| Fatty acids, total monounsaturated | 0.52 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.47 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.37 g |
| PUFA 18:2 | 0.35 g |
| PUFA 18:3 | 0.02 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 | 15.0 mg |
FAQ
Is canned tortellini pre-cooked?
Yes, the pasta and filling are fully cooked during the canning process. It's safe to eat cold but is typically heated through before serving.
How can I improve the texture of canned tortellini?
Gently heat it in a saucepan over medium-low heat to avoid overcooking and breaking the pasta. For a firmer texture, you could briefly sauté it in a pan with a little olive oil after heating.
What's a quick way to make it a more balanced meal?
Stir in a handful of fresh spinach or arugula while heating, and top with a sprinkle of grated Parmesan cheese and a drizzle of olive oil to add fiber, fat, and vitamins.
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 0.89 kcal/g · 15% calories from protein · 1.4 g fiber · 2.4 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: 1.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.