Blackstone Grilled Kielbasa Tortellini

This Blackstone Grilled Kielbasa and Tortellini recipe always draws a crowd at my backyard gatherings thanks to its bold flavors and vibrant colors. It is perfect for busy weeknights or casual cookouts and comes together quickly so you spend less time in the kitchen and more time enjoying your meal.

The first time I tried this recipe for my friends they could not believe how well the smoky kielbasa and cheesy tortellini paired together. Now it is a summer staple at our place and even my pickiest eaters ask for second helpings.

Ingredients

• Kielbasa sausage: One pound delivers hearty flavor and satisfying protein Choose a brand with a good smoky aroma and no fillers
• Cheese tortellini: Fresh or frozen options work for a chewy cheesy bite Quality makes a difference so look for plump tortellini with no freezer burn
• Bell peppers: Two cups give color and crunch Use a mix of red yellow or green for sweet depth
• Red onion: Adds sharpness and natural sweetness Look for firm vibrant bulbs with shiny skins
• Garlic: Fresh cloves bring aroma that lifts the whole dish Choose cloves without blemishes
• Olive oil: Coats veggies and helps them caramelize Go for extra virgin olive oil for added richness
• Italian seasoning: Brings herbal fragrance Use a blend with oregano basil rosemary for complexity
• Smoked paprika: Accentuates the sausage’s smoky notes Spanish varieties tend to be bold and aromatic
• Salt and pepper: Essential to amp up flavor Use kosher or flaky salt and freshly cracked pepper
• Fresh parsley: A pop of green and freshness for finishing Choose bright unblemished sprigs
• Grated Parmesan: Adds cheesy richness if you like a salty finish Opt for real Parmigiano Reggiano if possible

Step-by-Step Instructions

Preheat the Grill:

Set your Blackstone grill to medium high heat and let it warm up fully for at least five minutes so you get a great sear and even cooking

Boil the Tortellini:

While the grill heats fill a pot with salted water and bring to a rolling boil Add the tortellini and cook just until tender usually between three to five minutes Drain right away to prevent overcooking

Season the Vegetables:

In a mixing bowl toss together the diced bell peppers red onion and minced garlic with the olive oil Italian seasoning smoked paprika salt and pepper Make sure every piece is coated so you get even flavor in every bite

Cook the Kielbasa:

Place the sliced kielbasa directly on the preheated grill Let it sizzle for about three to four minutes flipping as needed until you see deep browning and some crispy edges

Grill the Vegetables:

Push the kielbasa to one side to keep warm Add the seasoned vegetables to the open side of the grill Let them cook for five to seven minutes stirring here and there until they are tender with a bit of char

Combine Everything:

Add the cooked drained tortellini right onto the grill with the meat and veggies Gently toss everything together using spatulas and let the mix heat through for two to three minutes

Final Seasoning:

Taste the mix and adjust with a touch more salt or pepper if needed This step is simple but makes a big difference in the final dish

Garnish and Serve:

Take everything off the grill and pile onto a serving platter or bowl Add fresh chopped parsley and if desired a generous shower of grated Parmesan

Save

One of my favorite parts is watching the cheese from the tortellini melt just a bit when it hits the hot grill every bite is satisfying and fun to eat My kids love to help sprinkle the parsley and Parmesan making it a family project

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days If planning ahead keep the tortellini separate from the sausage and veggies to help everything reheat evenly For best flavor rewarm on a skillet or Blackstone griddle with a splash of water to keep the pasta moist

Ingredient Substitutions

If you cannot find kielbasa try andouille chorizo or your favorite smoked sausage Chicken or turkey sausage are lighter swaps No tortellini Use cheese ravioli or any stuffed pasta For more veggie power zucchini or mushrooms blend right in

Serving Suggestions

Serve hot straight from the grill with a crisp green salad or garlic bread On cooler days this dish works well as a one bowl meal in front of the TV Leftovers also make for a playful pasta salad the next day toss cold with a squeeze of lemon and extra herbs

Cultural Context

Kielbasa is a beloved Polish sausage and grilling it with Mediterranean style tortellini shows how mixing cuisines brings delicious results This recipe celebrates outdoor cooking and the joy of sharing food with loved ones during summer evenings or festive gatherings

Recipe FAQs

→ Can frozen tortellini be used?

Yes, frozen tortellini works well. Boil according to package directions, then proceed with grilling as outlined.

→ What type of kielbasa should I buy?

Fully-cooked, smoked kielbasa is recommended. Slice it before grilling for better browning and texture.

→ Is this dish spicy?

The smoked paprika adds subtle warmth but not much heat. For extra spice, consider adding red pepper flakes.

→ Can I make this without a Blackstone grill?

Yes, a large stovetop skillet or griddle will yield similar results. Cook as indicated and combine ingredients toward the end.

→ What vegetables work best as substitutes?

Try zucchini, mushrooms, or cherry tomatoes if you prefer other vegetables or want to use what’s on hand.

→ How can leftovers be stored?

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.