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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini skillet with golden griddle pasta, charred sausage edges, and tender peppers. Toss cooked cheese tortellini with cherry tomatoes, garlic, and Italian seasoning for an easy sausage pasta 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: 1050
Ingredients Equipment Method Notes

Ingredients
  

Sliced kielbasa and griddle aromatics
  • 1 lb kielbasa sausage Slice before cooking so it browns evenly on the griddle.
  • 2 bell peppers Dice for quick, even softening.
  • 1 onion Dice to match the pepper pieces.
  • 3 tbsp olive oil
  • 4 garlic Minced so it heats through without burning.
  • 1 tsp Italian seasoning
  • 1 lb cheese tortellini Cooked tortellini gives the best browned, slightly crisp edges after heating.
  • 2 cup cherry tomatoes Halve so they burst and coat the pasta.
  • 0.25 salt To taste; season in the final step.
  • 0.25 pepper To taste; season in the final step.
  • 0.25 grated Parmesan cheese For finishing and savory melt.
  • 0.25 fresh basil Add at the end for fresh color and aroma.

Equipment

  • 1 Blackstone griddle

Method
 

Griddle and brown the kielbasa
  1. Heat a Blackstone griddle to medium-high and add the olive oil, letting it shimmer before adding the meat.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy, watching for visible char marks.
Sauté vegetables
  1. Add the diced bell peppers and onion to the griddle and cook for 5-6 minutes until softened and lightly browned.
Toss with tortellini and finish
  1. Add the cooked cheese tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss everything together until evenly coated.
  2. Cook for 3-4 minutes until heated through and slightly crispy, stirring so the tortellini can toast on the hot surface.
  3. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil just before serving.

Notes

For the best char and crisp edges, slice the kielbasa uniformly and avoid overcrowding the griddle—work in batches if needed. Refrigerate leftovers in a sealed container for up to 3 days and reheat on a hot griddle or skillet to re-crisp the tortellini. Freezing isn’t recommended because tortellini texture can turn soft after thawing. For a lighter option, use reduced-fat cheese tortellini and a lighter sprinkle of Parmesan.