Blackstone Grilled Kielbasa Tortellini

This Blackstone Grilled Kielbasa and Tortellini brings together smoky sausage flavor and cheesy pasta on one sizzling hot grill. The whole dish comes together fast with a toss of tender veggies and simple seasonings. It’s the kind of hearty crowd-pleaser I wish I could serve at every backyard cookout.

I threw this together the first time when I needed to use up odds and ends from my fridge and it turned into one of those dinners my husband keeps asking for.

Ingredients

• Kielbasa sausage: brings savory smoky flavor with a hearty bite Look for well marbled sausage without fillers for the best result
• Cheese tortellini: makes the dish satisfying and creamy Choose fresh if you want a silkier texture or frozen for convenience
• Bell peppers: add sweet crunch and a splash of color Choose brightly colored peppers without wrinkling or soft spots
• Red onion: gives a sharp edge and touch of sweetness Use a firm onion with glossy skin
• Garlic: wakes up all the flavors Look for plump cloves without green shoots
• Olive oil: helps everything roast without sticking Choose a good extra virgin oil for flavor
• Italian seasoning: adds herby complexity Make sure your jar smells fresh
• Smoked paprika: lends subtle warmth and extra depth Spanish smoked paprika tastes especially rich
• Salt and pepper: make everything pop Taste as you go for balance
• Fresh parsley: gives a clean finish with grassy freshness Use flat leaf parsley for best texture
• Grated Parmesan cheese: optional for rich salty topping Choose real Parmigiano Reggiano and grate it yourself for best melt

Step-by-Step Instructions

Preheat the Grill:

Start by turning your Blackstone grill to medium high heat Let it warm up for about five minutes so the surface gets nicely hot This gives you a solid sear on the sausage and vegetables

Boil Tortellini:

Meanwhile bring a pot of salted water to a rolling boil Add your tortellini and cook until the dumplings float and are plump and tender usually three to five minutes Drain well and set aside so they do not overcook

Prep the Vegetables:

While the water boils chop your bell peppers and onion Add these with minced garlic to a bowl Drizzle with olive oil and sprinkle over Italian seasoning smoked paprika salt and pepper Toss it all until the veggies are evenly coated

Cook the Kielbasa:

Slice the sausage on a bias to maximize crispy edges Lay them on the hot grill Let kielbasa sizzle without moving for three or four minutes This deep browning gives the best flavor Turn once to crisp both sides

Add Vegetables:

Slide the sausage to one side Add the seasoned veggie mix to the open space Cook for about five to seven minutes stirring every now and then until the vegetables soften and get a bit charred

Combine Ingredients:

Tip the drained tortellini onto the grill with everything else Use large spatulas to gently toss and combine all the elements Let heat through for two or three minutes so every bite is hot and well mixed

Check Seasoning:

Taste your mix now and sprinkle over more salt pepper or Italian seasoning if needed A little extra olive oil here can add shine if it looks dry

Garnish and Serve:

Scoop the finished dish onto a big platter Scatter fresh parsley over the top For extra richness grate Parmesan cheese over everything Serve hot and fresh while the flavors are at their best

Pin

My favorite part is the smoky caramelized edges on the kielbasa I remember the first time I made this my youngest jumped up to swipe sausage straight from the cutting board We always end up fighting for those crispy bits

Storage tips

Leftovers keep covered in the fridge for up to three days

For best texture reheat quickly over medium heat on the stove or grill with a splash of water

I do not recommend freezing this recipe because the tortellini tends to get mushy

Ingredient substitutions

You can swap turkey or chicken sausage for the kielbasa for a lighter option

Any sturdy short pasta works if you do not have tortellini but try to stick with something that has filling for the best creamy bite

Feel free to sub yellow onions for red or add zucchini or mushrooms for more veggies

Serving suggestions

Pile this into warm bowls and add an extra crack of black pepper

Turn leftovers into a pasta salad by tossing in a splash of red wine vinegar and olive oil

Pair with a crisp green salad a loaf of crusty bread and you have a complete meal

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Cultural and historical context

Kielbasa is a classic Polish sausage that migrated into American grilling traditions Its smoky and garlicky profile makes it a favorite for tailgates and summer parties Blending it with tortellini leans into Italian American comfort food and gives you the best of both comfort classics

Recipe FAQs

→ Can I use different sausage instead of kielbasa?

Yes, other smoked sausages like andouille or chorizo work well. Just adjust seasoning to complement your choice.

→ Is frozen tortellini suitable for grilling?

Absolutely. Simply cook frozen tortellini according to package directions before adding to the grill mixture.

→ What vegetables pair best with this dish?

Bell peppers and red onions are ideal, but mushrooms or zucchini can be added for extra variety and texture.

→ How do I prevent tortellini from sticking on the grill?

Ensure the pasta is well-drained and toss it in a bit of olive oil before grilling to help prevent sticking.

→ Can I prepare this meal in advance?

You can prep ingredients ahead, but combine everything on the grill just before serving for optimal texture and flavor.

→ Is it necessary to use a Blackstone grill?

No, a stovetop grill pan or large skillet can replicate the results if you don’t have a flat-top grill.