Easy Blackstone Kielbasa, Tortellini & Spinach Skillet
A fast and easy skillet meal perfect for the flat top grill or stovetop. Combining savory kielbasa, tender frozen tortellini, fresh mushrooms, and spinach, this dish is ready in minutes and is a guaranteed crowd-pleaser.
Equipment
- Flat Top Grill (Blackstone)
- Spatulas
- Large Skillet (for stovetop)
Ingredients
- 24 oz frozen cheese tortellini use 2 (12 ounce) bags; any cheese filling
- 28 oz Polska kielbasa use 2 (14 ounce) packages; thinly sliced
- 8 oz fresh mushrooms sliced; white button or cremini
- 8 oz fresh spinach
- Cherry tomatoes halved (optional)
- Fresh mozzarella torn or cubed (optional)
- Olive oil a good drizzle
Instructions
- 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.
Notes
Substitutions & Additions: Use Italian, smoked, or chicken sausage. Add other veggies like bell peppers, onions, zucchini, or broccoli florets. Toss in a pinch of red pepper flakes for spice. Add a splash of heavy cream or pesto after cooking for creaminess. Try grated Parmesan, provolone, or feta instead of mozzarella.
Tips for Success: Avoid overcrowding the grill by cooking in batches. Manage the heat to prevent burning. Stir ingredients often for even cooking and browning. Slice kielbasa and mushrooms ahead of time to save prep time. Taste the tortellini to ensure it's cooked through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or on a lower-heat flat top. Microwaving is an option but may affect texture.