Blackstone Sausage & Tortellini Skillet Recipe for Quick Weeknights

This cheese-filled tortellini and sausage recipe is one of our favorite Blackstone recipes. The smoky, savory Italian sausage browns beautifully on a flat-top griddle and pairs perfectly with tender tortellini and fresh vegetables for a quick, tasty meal.

Everything cooks on the griddle, making this an ideal weeknight dinner. Serve with a crusty loaf of French bread or a simple green salad to complete the meal.

Why You’ll Love this Flat-Top Pasta Dinner

• Everything cooks on the flat-top griddle for easy one-surface cooking.
• Fast weeknight dinner — ready in about 15 minutes on the griddle.
• Flexible ingredients: swap or omit items to suit your preferences.
• Bold, comforting flavors that the whole family will enjoy.

Ingredients

• Avocado oil (or another high smoke-point oil)
• Ground Italian sausage — or sliced kielbasa, chicken sausage, or shredded chicken
• Cheese tortellini (fresh or refrigerated works best)
• Fresh spinach, cherry tomatoes, roasted red bell peppers
• Italian salad dressing for flavor and moisture
• Dried oregano (or Italian seasoning)
• Shredded Parmesan cheese and salt to finish

Full ingredient list and measurements are included in the recipe card below.

How to Make Tortellini and Sausage on Blackstone

• Step 1 — Heat the griddle: Preheat the Blackstone or flat-top grill to medium (around 350°F).
• Step 2 — Oil the surface: Drizzle avocado oil on the griddle and spread it with a spatula.

Step 3 — Cook the sausage: Add the ground sausage to the griddle, break it up, and cook 5–8 minutes until browned and cooked through.

Step 4 — Add tortellini: Push the sausage to one side. Spread tortellini on the other side and drizzle a little water from a squeeze bottle to steam and heat the pasta.

Step 5 — Add tomatoes: Scatter halved cherry tomatoes over the tortellini and season with salt.

Step 6 — Combine and cook: Mix sausage, tortellini and tomatoes. Cook 5–6 minutes, tossing frequently, until tomatoes blister and tortellini is heated through.

Step 7 — Add vegetables and dressing: Stir in fresh spinach, roasted red peppers (with their liquid) and Italian dressing. Toss and cook 1–2 minutes until the spinach wilts and the dressing coats the ingredients.

Step 8 — Season and finish: Sprinkle with dried oregano and shredded Parmesan, then remove from the griddle.

• Step 9 — Serve: Serve immediately while warm and enjoy.

Recipe Tips

• Preheat the griddle: Make sure the surface and oil are hot before adding ingredients for even cooking.
• Cook sausage fully: Brown the sausage until no pink remains; drain excess grease if desired.
• Adjust heat: Keep the griddle at a moderate temperature so vegetables wilt without burning and tortellini warms through.

Variation Ideas

• Protein swaps: Use sliced kielbasa, polska kielbasa, chicken sausage, shredded chicken, or add chopped bacon.
• More vegetables: Add mushrooms, zucchini, asparagus, onions, squash, or broccoli—use fresh produce when possible.
• Tortellini options: Try cheese-filled, meat-filled, or even substitute cooked spaghetti or other pasta.
• Seasonings: Add garlic powder, red pepper flakes, thyme, fresh basil, parsley or mozzarella for different flavor profiles.
• Creamy version: Stir in cream cheese for a richer, creamier sauce.
• Sauce options: Serve with a spoonful of marinara for a tomato-based twist.

Yes. Use a large cast-iron skillet or sauté pan. Heat oil over medium-high, cook the sausage until done, then add tortellini, tomatoes and other ingredients and cook until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat or in the microwave until hot.

This dish pairs nicely with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Blackstone Sausage and Tortellini

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