Looking for a quick and easy dinner that the whole family will love? Our Blackstone tortellini recipe is just what you need.
Delicious smoked kielbasa, cheese-filled tortellini, and a mix a veggies will make this one a kind dinner a hit with the whole family.
Best of all, it comes together quickly and it cooks 100 percent outside on the griddle, so no kitchen mess to clean up.
I’m always looking for easy dinner ideas, and Blackstone tortellini is one of my new favorites.
It’s inspired by Todd Toven’s “Toddelleni” recipe from the video below. As soon as I watched Todd’s video I knew I had to give it a try. Of course, I mixed the ingredients up a bit and used what I already had in the house.
And that’s the beauty of my Blackstone tortellini recipe. There are no rules at all. Feel free to mix and match whatever proteins and vegetables you prefer and really make it your own dish. I’ll list some suggested substitutions below so scroll down to get some ideas.
Blackstone Tortellini With Kielbasa And Veggies
You can scroll down for the full recipe card, but here are the general steps and some tips that will ensure this dish becomes a regular part of your dinner rotation.
Start by preheating your griddle to medium heat. It will take about ten minutes for the griddle to reach cooking temperature and you can use that time to prep the ingredients.
It helps to have an infrared thermometer to check the temp of your griddle’s cooking surface. Shoot for a temperature of around 350 F. Hotter than that and you’ll risk burning your tortellini and kielbasa before the inside is fully cooked.
Remember, a Blackstone can get insanely hot but that doesn’t mean you actually want to cook at those temperatures.
While the griddles heats up you can prep the kielbasa and veggies. Slice the kielbasa on a bias (diagonally) into pieces about 1/4 to 1/2 inch thick.
Slice the onion and pepper into strips and chop the squash into bite sized chunks. Grab your oil and salad dressing and you’re ready to cook.
Add a generous amount of oil to the griddle. I like avocado oil but use whatever vegetable oil you have on hand.
Add your veggies to grill to start cooking. Then add the kielbasa and spread them out so they’re all in one layer and in contact with the griddle.
Let them cook for a few minutes until the vegetables start to soften and the kielbasa starts to brown. Then turn the burners on one side to very low and push everything onto that side so it will finish cooking over low heat.
Add the tortellini and drizzle with more oil. Toss until its well coated and cook until they’re tender and warm. Fresh tortellini will cook very fast, but frozen will take a few extra minutes.
Next combine the tortellini with the vegetables and kielbasa, Pour on the Italian dressing and toss until everything is completely coated.
Remove from the heat and serve immediately. I like to sprinkle on some grated parmesan to bring it all together but that step is optional.
Can you cook tortellini on the Blackstone? Absolutely. Just drizzle some oil on the griddle and place the tortellini in it. Toss it so the pasta gets coated and cooks evenly. In just a few minutes the tortellini will be warm and fork tender.
Do you have to thaw tortellini before cooking. No, there’s no need to defrost it. Just add it to the griddle frozen and it will cook just fine. Just be sure to use enough oil to keep it coated or it could burn. Obviously, frozen tortellini will take a few extra minutes to cook.
Can you substitute another protein for the kielbasa? Definitely. Feel free to swap it out for Italian sausage, cubed ham, or grilled chicken.
What other veggies go good with Blackstone tortellini? Honestly, you can use pretty much vegetables you like. That’s what I like best about this recipe. Just like my Blackstone fried rice, I use whatever veggies I have on hand or are in season. Some of the veggies I’d suggest are fresh spinach leaves, broccoli, asparagus, zucchini, cherry tomatoes, and mushrooms.
Blackstone Tortellini Recipe
This Blackstone Tortellini recipe is full of flavor and cooks up fast so it's great for busy weeknights. Plus you can substitute different veggies and proteins to really make this dish your own.
- 1 1/2 pounds Polska kielbasa
- 24 oz tortellini
- 1 small onion
- 1 red bell pepper
- 1 green squash
- 1/2 cup Italian salad dressing
- Oil for cooking
- Preheat your griddle and set to medium temp (about 350 F)
- Slice kielbasa on the bias into slices about 1/2 inch thick
- Chop the onion, squash, and pepper into bite size pieces
- Oil the griddle and add the veggies to start cooking
- Add the kielbasa in one layer
- Once the veggies have softened but still have bite and the kielbasa is browned to your liking move them to one end of the griddle and turn that burner down to very low so it just stays warm
- Add the tortellini and drizzle with more oil, then toss until the pasta is coated
- Once tender, combine the tortellini with the kielbasa and vegetables
- Add the salad dressing and toss until everything is mixed well
- Remove from the griddle and serve immediately with some grated parmesan cheese
Feel free to mix up this Blackstone tortellini and serve whatever vegetables you like best. Spinach, fire roasted tomatoes, and roasted red peppers all go great in this dish. You can also swap out the kielbasa for Italian sausage or grilled chicken, or make it strictly vegetarian.
You can use fresh or frozen tortellini, but obviously frozen will take longer to cook. There's no need to defrost them, just toss the frozen pasta right onto the griddle with plenty of oil.
Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 130mgSodium: 1957mgCarbohydrates: 66gFiber: 3gSugar: 9gProtein: 30g