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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 quick griddle vegetables. Toss everything on a medium-high griddle until the tortellini is lightly crisp and the flavors are evenly coated.
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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
  

Blackstone grilled kielbasa and tortellini
  • 1 lb kielbasa sausage
  • 1 lb cheese tortellini cooked
  • 2 bell peppers diced
  • 1 onion diced
  • 2 cup cherry tomatoes halved
  • 3 tbsp olive oil
  • 4 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 cup Parmesan cheese grated
  • 0.25 cup fresh basil torn or chopped

Equipment

  • 1 griddle

Method
 

Griddle and sear the kielbasa
  1. Heat the Blackstone griddle to medium-high and add the olive oil. You should see a light shimmer across the surface.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy. Look for visible char marks and set aside if needed while you cook the vegetables.
Cook vegetables and heat tortellini
  1. Add the bell peppers and onions to the griddle and cook for 5-6 minutes until softened. Stir and scrape browned bits to coat the vegetables.
  2. Add the cooked tortellini, cherry tomatoes, garlic, and Italian seasoning, then toss everything together. The mixture should look glossy and evenly seasoned.
  3. Cook for 3-4 minutes until heated through and slightly crispy. You should see some golden edges on the tortellini as it sizzles.
Season and finish
  1. Season with salt and pepper to taste. Taste a small bite to confirm the balance before serving.
  2. Top with grated Parmesan cheese and fresh basil. Finish while hot so the basil stays bright.

Notes

Pro tip: For the most char, don’t move the kielbasa too soon—let it sit each side long enough to brown. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle or skillet over medium heat until warmed and a bit crisp. Freezing is not recommended because tortellini texture can soften. For a lighter option, use reduced-fat cheese tortellini and a smaller amount of Parmesan.