Hey there, my friend! You know those nights when you want something delicious, comforting, but also ridiculously easy? Like, super easy? And maybe, just maybe, you want to fire up that Blackstone (or any flat top grill!) for some outdoor kitchen magic? Well, let me tell you, this Blackstone Grilled Kielbasa, Tortellini, and Spinach dish is about to become your new weeknight hero. It’s got everything – savory sausage, tender pasta, fresh veggies, and it all comes together in one glorious skillet right on your grill. It reminds me of those simple, hearty meals my family loved, but with a fun grilled twist. Trust me, you’re going to love how quickly this comes together and how happy everyone is when it hits the table.
Why You’ll Love This Recipe
- Fast: Seriously, we’re talking maybe 20-30 minutes from start to finish. Perfect for busy evenings!
- Easy: Minimal prep, simple steps, and cleanup is a breeze on the grill.
- Giftable: Okay, maybe not giftable in the traditional sense, but it’s perfect for sharing at a potluck or backyard BBQ.
- Crowd-pleasing: Who doesn’t love sausage and pasta? Add some fresh veggies, and you’ve got a winner for almost everyone.
Ingredients
Here’s what you’ll need to gather. Most of these are staples, making this recipe super convenient!
- 2 (12 ounce) bags frozen cheese tortellini: Using frozen is key here! No need to boil ahead of time; they cook perfectly right on the grill. Any cheese filling works great.
- 2 (14 ounce) packages Polska kielbasa, thinly sliced: Grab your favorite brand! Slicing it thin helps it crisp up beautifully on the hot surface, adding amazing texture.
- 8 ounces fresh mushrooms, sliced: White button or cremini mushrooms are fantastic here. They soak up all those delicious flavors from the sausage and oil.
- 8 ounces fresh spinach: A big pile looks like a lot, but it wilts down in seconds, adding lovely color and nutrients.
- Cherry tomatoes, halved (optional): These little bursts of sweetness are totally optional, but I highly recommend them! They add a nice pop of freshness.
- Fresh mozzarella (optional): Tearing or cubing some fresh mozzarella and letting it get warm and gooey at the end? Pure magic. Also optional, but highly encouraged if you’re a cheese lover like me.
- Olive oil: You’ll need a good drizzle for cooking everything on the flat top.
How to Make It
Alright, let’s get cooking! This is where the magic happens on the grill.
- First things first, take your frozen tortellini out of the freezer. Just set the bags aside for a minute.
- Grab your kielbasa and get slicing. Remember, slicing it thin is the secret to getting those lovely crispy edges. Aim for about 1/4 inch or less.
- Give your mushrooms a quick clean and slice them up.
- Now, head out to your flat top grill (like a Blackstone!). Preheat it to medium heat. You want it hot enough to brown things nicely but not so hot that things burn quickly.
- Once the grill is hot, place your sliced kielbasa directly onto the surface. Spread it out so it can cook evenly. Let it cook for several minutes, flipping occasionally, until it’s nicely browned and starting to crisp up.
- Scoot the kielbasa over to one side of the grill to make some room. Now, add the frozen tortellini right onto the hot grill alongside the sausage.
- Give both the tortellini and the kielbasa a good drizzle of olive oil. This helps the tortellini cook without sticking and adds flavor.
- Let the tortellini cook for a few minutes, stirring them around on the grill. They’ll start to thaw and get warm. After a few minutes, add your sliced mushrooms to the grill in the open space. Give the mushrooms a drizzle of olive oil too.
- Keep cooking everything, using your spatulas to combine and move the ingredients around on the grill. The tortellini will continue to cook and might even get a little lovely brown char in spots (that’s a good thing!).
- When the tortellini is looking mostly cooked and the mushrooms are softening, add the big handfuls of fresh spinach to the grill. Stir the spinach into the hot mixture. It will wilt down incredibly fast.
- If you’re using them (and I hope you are!), add the halved cherry tomatoes and the fresh mozzarella towards the very end of the cooking process. Stir them in just long enough for the tomatoes to warm through and the mozzarella to start getting soft and melty.
- Continue cooking for just another minute or two until the kielbasa is well browned, the tortellini is cooked through (give one a taste!), the spinach is wilted, and any cheese is melty.
- Remove everything from the grill and serve immediately!
Substitutions & Additions
This recipe is super flexible! Feel free to play around based on what you have or what you love.
- Different Sausage: Italian sausage (sweet or hot, cooked first!), smoked sausage, or even chicken sausage would work. Just make sure it’s fully cooked before adding the other ingredients if it’s raw.
- Other Veggies: Sliced bell peppers, onions, zucchini, or broccoli florets (might need a head start to soften) would be great additions.
- Add Some Spice: A pinch of red pepper flakes tossed in with the olive oil gives it a nice kick.
- Make it Creamy: While not traditional for grilling, you could toss everything with a splash of heavy cream or a little pesto after it comes off the grill if you want a saucier dish.
- Cheeses: Instead of mozzarella, try grated Parmesan, provolone, or even a sprinkle of feta at the end.
Tips for Success
A few little pointers to make sure your grilled dinner turns out perfect every time:
- Don’t Overcrowd the Grill: Cook in batches if needed, especially if you’re making a large amount. Overcrowding steams the food instead of grilling it, and you won’t get that nice browning.
- Manage Your Heat: Keep an eye on the heat! If things are browning too fast, turn it down slightly. Medium heat is usually perfect for this kind of dish.
- Keep Things Moving: Use your spatulas to stir and flip the ingredients fairly often, especially the tortellini, to ensure even cooking and browning.
- Slice Ahead: To save time right before cooking, you can slice the kielbasa and mushrooms a few hours in advance and keep them in the fridge.
- Taste the Tortellini: The best way to know if the tortellini is done is to snag one and give it a taste test. It should be tender, not hard in the center.
How to Store It
If you happen to have leftovers (a rare occurrence in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet on the stovetop or back on a lower-heat flat top grill. You can also microwave it, but the texture is better on the stove.
FAQs
Got questions? I’ve got answers!
Can I use fresh tortellini instead of frozen?
Yes, you can! Fresh tortellini cooks even faster, so add it at the same time as the sausage, but keep a close eye on it. It will likely cook through in just a few minutes.
Can I make this on a regular stovetop?
Absolutely! Use a large skillet or a griddle pan over medium heat. Cook the kielbasa first, then add tortellini, mushrooms, spinach, etc., just like you would on the flat top.
What kind of kielbasa is best?
Polska kielbasa (smoked Polish sausage) is traditional and works wonderfully. Any pre-cooked smoked sausage will work, just check the ingredients you like!
Can I add a sauce?
While it’s delicious as is, you could certainly add a splash of marinara sauce or even a creamy Alfredo sauce towards the end of cooking or serve it on the side for dipping!
Easy Blackstone Kielbasa, Tortellini & Spinach Skillet
Ingredients
Equipment
Method
- Step 1: Prepare ingredients: Take frozen tortellini out of the freezer. Thinly slice the kielbasa (about 1/4 inch or less) and slice the mushrooms.
- Step 2: Preheat your flat top grill to medium heat.
- Step 3: Place the sliced kielbasa directly onto the hot surface. Spread it out and cook for several minutes, flipping occasionally, until nicely browned and crisp.
- Step 4: Scoot the kielbasa to one side. Add the frozen tortellini and sliced mushrooms to the grill. Drizzle both the tortellini and mushrooms with olive oil.
- Step 5: Cook, stirring and moving ingredients around on the grill, until the tortellini starts to thaw and get warm (a few minutes), and the mushrooms soften.
- Step 6: Add the fresh spinach to the grill. Stir it into the hot mixture until it wilts down quickly.
- Step 7: If using, add the halved cherry tomatoes and fresh mozzarella. Stir just long enough for the tomatoes to warm and the mozzarella to start melting (1-2 minutes).
- Step 8: Continue cooking for another minute or two until kielbasa is well browned, tortellini is cooked through (taste one to check), spinach is wilted, and cheese is melty. Remove from grill and serve immediately.
