Ingredients
Scale
- 1 package (14 ounces) cooked kielbasa sausage, sliced into 1/2-inch rounds
- 1 package (20 ounces) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat your Blackstone griddle to medium heat. Drizzle olive oil onto the griddle surface.
- Step 2: Add the sliced kielbasa, chopped onion, and chopped red bell pepper to the griddle. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and the vegetables are tender.
- Step 3: Add the minced garlic to the griddle and cook for another minute, until fragrant.
- Step 4: Add the cheese tortellini and chicken broth to the griddle. Toss everything together to combine.
- Step 5: Cover the griddle with a basting dome or lid (if available) or a large inverted bowl. Cook for 5-7 minutes, or until the tortellini is heated through and slightly softened. Stir occasionally to prevent sticking.
- Step 6: Remove from heat and sprinkle with grated Parmesan cheese before serving. Enjoy immediately!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers on the griddle or in a skillet with a splash of water or broth to prevent the tortellini from drying out.
- Serve with a dollop of ricotta cheese or a side of marinara sauce for extra flavor and creaminess.
- For a richer flavor, brown the kielbasa well before adding the vegetables to render out more of its delicious fat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American