Tortellini, spinach-filled, no sauce
Common food
Photo: Wikipedia
Spinach-filled tortellini are small, ring-shaped pasta parcels stuffed with a savory blend of spinach and cheese, typically ricotta or Parmesan. They offer a tender, slightly chewy texture with a rich, earthy, and subtly cheesy flavor. At 188 kcal per 100g, they provide a moderate protein boost from the filling and pasta, making them a satisfying, quick-cooking meal base.
Calorie split: 19% protein · 46% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People love spinach-filled tortellini for their comforting, rich flavor and the satisfying, compact bite that pairs perfectly with a wide range of sauces or simply butter and cheese. They are a beloved staple in Italian cuisine, often associated with family meals and holiday traditions.
⚠️ Watch-outs & how to enjoy it better
The pasta can be high in sodium and refined carbohydrates, which may cause blood-sugar spikes for some individuals. To counteract this, pair them with a protein-rich sauce (like a light cream or meat sauce) and add a side of vegetables to increase fiber and slow digestion.
Key benefits
- Good source of plant-based protein from spinach and wheat flour.
- Provides iron and vitamins from the spinach filling.
- Quick-cooking and versatile for various dishes.
- Offers a balanced mix of carbs and fats for energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The exact origin of tortellini is debated, but one legend claims it was inspired by the navel of Venus, the goddess of love, as seen by a chef in Bologna.
Full nutrition (USDA data · scales with serving)
| Water | 61.2 g |
| Energy | 188 kcal |
| Protein | 8.9 g |
| Total lipid (fat) | 7.4 g |
| Carbohydrate, by difference | 21.4 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.25 g |
| Calcium, Ca | 82.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 127 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 201 mg |
| Zinc, Zn | 0.89 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 15.8 ug |
| Vitamin C, total ascorbic acid | 2.1 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.27 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 52.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 70.0 ug |
| Choline, total | 87.2 mg |
| Vitamin B-12 | 0.39 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 110 ug |
| Retinol | 80.0 ug |
| Carotene, beta | 358 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 881 ug |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 50.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.61 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 123 mg |
FAQ
How do I cook spinach-filled tortellini?
Boil in salted water for 3-5 minutes until they float, then drain. They can also be pan-fried or baked in sauces.
What sauces go best with spinach-filled tortellini?
They pair well with light cream sauces, sage butter, pesto, or simple tomato sauce. A broth-based soup (tortellini in brodo) is also classic.
Are spinach-filled tortellini gluten-free?
Traditional tortellini contain wheat flour, so they are not gluten-free. Look for specialty versions made with alternative flours if needed.
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 1.88 kcal/g · 19% calories from protein · 0.9 g fiber · 0.3 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: 1.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.