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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is an easy dinner with golden, slightly crispy pasta tossed on a hot griddle with charred sausage and colorful vegetables. Medium-high heat creates browned kielbasa and quick-cooking peppers, then the tortellini gets warmed and lightly crisped with tomatoes, garlic, and Italian seasoning.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa sausage
  • 1 lb kielbasa sausage
Cheese tortellini
  • 1 lb cheese tortellini Cooked (store-bought or fresh).
Bell peppers and onion
  • 2 bell peppers Diced.
  • 1 onion Diced.
Cherry tomatoes
  • 2 cup cherry tomatoes Halved.
Olive oil
  • 3 tbsp olive oil
Garlic and seasoning
  • 4 garlic Minced.
  • 1 tsp Italian seasoning
Seasoning
  • 1 salt and pepper To taste.
Finishing
  • 1 Parmesan cheese Grated, to taste.
  • 1 fresh basil Fresh, to taste.

Equipment

  • 1 griddle

Method
 

Griddle prep
  1. Heat the Blackstone griddle to medium-high and add the olive oil until it shimmers.
Brown the kielbasa
  1. Cook the sliced kielbasa for 4-5 minutes per side until browned and crispy, flipping once for clear char marks.
Cook vegetables
  1. Add the diced bell peppers and onion and cook for 5-6 minutes, stirring occasionally, until softened.
Toss and crisp the pasta
  1. Add the cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss to coat everything evenly.
  2. Cook for 3-4 minutes until heated through and slightly crispy, using quick tosses to keep the mix moving.
Season and finish
  1. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil right before serving.

Notes

Pro tip: If the tortellini seems dry when it hits the griddle, add a splash of oil during the tossing step and keep the heat medium-high so the edges crisp instead of steaming. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet or on the griddle over medium heat until warmed through. Freezing is not recommended due to texture changes in tortellini. For a lighter swap, use whole-wheat or reduced-fat cheese tortellini and hold back slightly on Parmesan.