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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is an easy dinner made on a griddle: browned sausage, tender peppers and onions, and golden cheese tortellini. Toss everything together until the tortellini is heated through with lightly crisp edges and charred flavor.
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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
  

Sliced kielbasa
  • 1 lb kielbasa sausage
Cheese tortellini
  • 1 lb cheese tortellini Cooked before grilling.
Vegetables
  • 2 bell peppers Diced.
  • 1 onion Diced.
  • 2 cup cherry tomatoes Halved.
Seasoning and aromatics
  • 3 tbsp olive oil
  • 4 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 Parmesan cheese Grated; for topping.
  • 0.25 fresh basil For topping.

Equipment

  • 1 Blackstone griddle

Method
 

Griddle prep and cook sausage
  1. Heat a Blackstone griddle to medium-high and add the olive oil, watching for shimmering to confirm it’s hot.
  2. Add the kielbasa slices and cook 4-5 minutes per side until browned and crispy, with visible char marks as you flip.
Cook vegetables
  1. Add the diced bell peppers and onion and cook 5-6 minutes until softened and slightly caramelized at the edges.
Toss and finish
  1. Add the cooked cheese tortellini, cherry tomatoes, minced garlic, and Italian seasoning, then toss to coat everything evenly.
  2. Cook 3-4 minutes until heated through and slightly crispy, stirring so the tortellini gets golden spots on the griddle.
  3. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil while hot.

Notes

Pro tip: use fully cooked tortellini and toss frequently on the griddle to build lightly crisp, golden edges without drying the pasta. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or skillet over medium heat until warmed through. Freezing is not recommended because tortellini texture can soften after thawing. For a lighter swap, use reduced-fat cheese tortellini and reduce Parmesan slightly to cut saturated fat while keeping the same flavor profile.