Go Back

Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini with golden griddle pasta char marks. Toss sliced sausage with peppers, onions, cherry tomatoes, and Italian seasoning for a quick, hearty skillet-style dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Italian Fusion
Calories: 1040
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Griddle prep
  1. Heat a Blackstone griddle to medium-high and add the olive oil, swirling to coat. Look for a light shimmer on the surface before you add the sausage.
Brown the kielbasa
  1. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy. Watch for visible char marks and a deeper golden color.
Cook vegetables
  1. Add the diced bell peppers and onion, cooking for 5-6 minutes until softened. Stir occasionally so browned bits pick up flavor from the griddle.
Toss with tortellini
  1. Add the cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, tossing everything together. Scrape up any browned residue as you mix.
  2. Cook for 3-4 minutes until heated through and slightly crispy. You should see lightly toasted edges on the tortellini and warm, glossy tomatoes.
Finish and serve
  1. Season with salt and pepper to taste, then sprinkle with grated Parmesan cheese. Aim for even coverage so every bite has a salty, nutty layer.
  2. Top with fresh basil and serve right away. Use a quick tear-and-sprinkle so the herb stays bright.

Notes

Pro tip: Use fully cooked tortellini (as directed) and don’t overcrowd the griddle—spread it out so you get light crisping on the edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet/griddle with a splash of oil. Freezing isn’t recommended because tortellini can soften after thawing. For a lighter option, swap in whole-wheat or reduced-fat cheese tortellini to cut calories while keeping the same griddled texture.