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Noodles & Company Roasted Garlic Cream Tortelloni

High histamine

Cheese tortelloni in garlic cream sauce with spinach, mushrooms, and parmesan is high in histamine.

Food here is usually assembled to order from components that were prepped earlier in the day, so it tends to be fresher than a drive-through and less fresh than cooking at home. Histamine builds up as protein foods sit, so how long the chicken or beef has been in the warmer matters as much as what is in the bowl. Treat the rating above as a starting point.

Gluten Dairy DAO Blocker

This dish layers three-cheese tortelloni, roasted garlic cream sauce, zucchini, mushrooms, spinach, and parmesan, and several parts run high.

  • The cheese and sauce lead it — The three-cheese tortelloni and parmesan are aged cheeses that carry histamine, and the garlic cream sauce is high and can block DAO, the enzyme that clears histamine.

  • Spinach and mushrooms add to it — Spinach runs high and the mushrooms sit moderate, so even leaving off one item wouldn't bring it down much.

A butter-based noodle without the cheese fillings and spinach would be a gentler pick.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating comes from Noodles & Company's own published ingredient statement, read on August 23, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Noodles & Company Roasted Garlic Cream Tortelloni and Noodles & Company are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

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Learn more

Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)