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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini tossed on a hot griddle with tender peppers, onions, and burst cherry tomatoes. Crispy browned sausage and lightly crisped tortellini come together in an easy sausage pasta skillet style dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Italian Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

kielbasa sausage
  • 1 lb kielbasa sausage, sliced
cheese tortellini
  • 1 lb cheese tortellini, cooked
bell peppers
  • 2 bell peppers, diced
onion
  • 1 onion, diced
cherry tomatoes
  • 2 cup cherry tomatoes, halved
olive oil
  • 3 tbsp olive oil
garlic
  • 4 clove garlic, minced
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp Salt and pepper to taste
Parmesan cheese
  • 0.33 cup Grated Parmesan cheese
fresh basil
  • 2 tbsp Fresh basil

Equipment

  • 1 cast iron skillet

Method
 

Griddle setup
  1. Heat Blackstone griddle to medium-high and add olive oil. You should see a light shimmer across the surface.
Brown the kielbasa
  1. Cook kielbasa slices for 4-5 minutes per side until browned and crispy. Look for visible char marks and caramelized edges.
Cook the vegetables
  1. Add diced bell peppers and onion, cooking for 5-6 minutes until softened. Stir occasionally so peppers and onions pick up browned spots.
Toss and finish
  1. Add cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss everything together. The mixture should look evenly coated and glossy.
  2. Cook for 3-4 minutes until heated through and slightly crispy. You should see toasted edges on the tortellini.
  3. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil. Finish when the cheese looks partially melted and the basil is bright green.

Notes

For best griddle browning, keep the kielbasa in a single layer and avoid stirring too often in the first 10 minutes. Store leftovers in the fridge up to 3 days; reheat in a skillet or on the griddle until hot and a little crisp again. Freezing is not recommended because tortellini texture can turn soft after thawing. For a lower-sodium option, choose reduced-sodium kielbasa and season lightly with the Italian seasoning first, adding salt only at the end.