Below is a list of all known varieties for Tortellini. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Meat Tortellini (Pork/Veal) | Ring-shaped tortellini pasta stuffed with a savory, finely ground meat filling, traditionally served in a clear broth or with a cream sauce. |
| Tortellini (Artichoke Heart) | Tortellini filled with finely chopped artichoke hearts and Parmesan cheese. |
| Tortellini (Broth Size) | The traditional, small ring size, perfectly suited for simmering in a clear broth. |
| Tortellini (Cheese) | A filling of ricotta, Parmesan, or other Italian cheeses. |
| Tortellini (Chicken and Vegetable) | A lighter filling combining ground chicken with finely diced vegetables. |
| Tortellini (Dried) | The standard, dried shelf-stable version of the pasta. |
| Tortellini (Four Cheese Blend) | Small rings filled with a powerful blend of four contrasting cheeses. |
| Tortellini (Gluten-Free) | Tortellini made with gluten-free pasta dough. |
| Tortellini (Meat and Cheese Blend) | A standard blend of cooked ground meat and multiple cheeses. |
| Tortellini (Meat) | The classic "Bolognese" filling of mixed meats (pork, prosciutto, mortadella) and Parmesan cheese. |
| Tortellini (Prosciutto and Parmesan) | A classic filling of prosciutto ham and aged Parmesan cheese. |
| Tortellini (Ricotta and Spinach) | A lighter, meatless version of the stuffed ring, filled with cheese and greens. |
| Tortellini (Spinach Dough) | Tortellini made with spinach-infused pasta dough. |
| Tortellini (Tricolor) | Tortellini with spinach (green) and tomato (red) dough, typically with a cheese filling. |
| Tortellini (Veal Filling) | Tortellini filled with finely ground veal, a Northern Italian classic. |