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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is an easy sausage pasta dinner with golden cheese tortellini, charred kielbasa, and crisp-tender vegetables. Griddle-toss everything hot until the pasta edges turn slightly crispy, then finish with Parmesan and fresh basil.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb kielbasa sausage Slice into rounds.
  • 1 lb cheese tortellini Use cooked tortellini.
  • 2 bell peppers Dice.
  • 1 onion Dice.
  • 2 cup cherry tomatoes Halve.
  • 3 tbsp olive oil
  • 4 garlic Minced cloves.
  • 1 tsp Italian seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 cup grated Parmesan cheese To finish.
  • 0.25 fresh basil Chopped or torn to finish.

Equipment

  • 1 cast iron skillet

Method
 

Griddle and grill the kielbasa
  1. Heat a griddle to medium-high and add the olive oil.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy, with visible char marks.
Sauté vegetables
  1. Add the diced bell peppers and onion, cooking for 5-6 minutes until softened.
Toss and finish
  1. Add the cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss to coat evenly.
  2. Cook for 3-4 minutes until heated through and slightly crispy on the edges.
  3. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil.

Notes

For the crispest edges, spread the tortellini into an even layer during the final 3-4 minutes so it can toast on contact. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot griddle or skillet until warmed through. Freezing is not recommended because the tortellini texture can get soft. Dietary swap: use turkey kielbasa for a lighter sausage option while keeping the same griddle method.