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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini with charred sausage slices, golden cheese tortellini, and colorful griddle vegetables. A fast sausage pasta-style dinner where everything is tossed on the griddle for lightly crispy edges.
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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 Sliced.
  • 1 lb cheese tortellini Cooked before grilling.
  • 2 bell peppers Diced.
  • 1 onion Diced.
  • 2 cup cherry tomatoes Halved.
  • 3 tbsp olive oil
  • 4 garlic cloves Minced.
  • 1 tsp Italian seasoning
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 Parmesan cheese Grated, for topping.
  • 1 fresh basil For topping.

Equipment

  • 1 cast iron skillet

Method
 

Griddle prep and oil
  1. Heat a cast iron griddle to medium-high and add olive oil. Let it shimmer before adding any food.
Brown the kielbasa
  1. Add sliced kielbasa to the hot griddle and cook for 4-5 minutes per side until browned and crispy. Look for visible char marks before flipping.
Sauté peppers and onions
  1. Add diced bell peppers and diced onion, then cook for 5-6 minutes until softened. Stir occasionally so the vegetables pick up light browning from the griddle.
Toss with tortellini and tomatoes
  1. Add cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss to coat everything evenly. The mix should look glossy as the seasoning and juices distribute.
Heat through and crisp edges
  1. Cook for 3-4 minutes until heated through and slightly crispy, tossing once or twice. You should see golden spots on the tortellini and gentle browning on the tomatoes.
Season and finish
  1. Season with salt and pepper to taste. Add a generous sprinkle of grated Parmesan and top with fresh basil right before serving.

Notes

Pro tip: use cooked tortellini and toss on the griddle just until heated so it turns lightly crispy instead of getting mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet or on the griddle until warmed through. Freezing isn’t recommended because tortellini can soften on thawing. For a lighter option, use reduced-fat Parmesan and a smaller amount of olive oil.