Tortellini and Kielbasa – A Savory One-Pan Weeknight Dinner

This Tortellini and Kielbasa skillet dinner is the ultimate comfort food mash-up — cheesy pasta meets smoky sausage in a rich, creamy sauce. It’s warm, satisfying, and packed with bold flavors that come together in just one pan.

While not rooted in traditional European cuisine, this dish draws inspiration from both Italian and Eastern European kitchens. The cheese-filled tortellini provides soft, chewy bites, while kielbasa (a Polish-style smoked sausage) adds deep umami and a satisfying savory punch.

Perfect for chilly nights, busy weeknights, or when you need something hearty and filling on the table fast, this one-pot wonder is a go-to meal that the whole family will devour.

Ingredients Overview

This recipe uses simple, flavorful ingredients — many of which you may already have in your fridge or pantry.

Kielbasa (Smoked Polish Sausage)

• Adds deep, smoky flavor and a meaty texture.

• Sliced into coins or half-moons for easy searing.

• Look for beef, pork, or turkey kielbasa, depending on your preference.

Substitutes:

• Andouille sausage for a spicier twist.

• Chicken sausage for a lighter option.

• Vegan smoked sausage for plant-based diets.

Cheese Tortellini

• Typically found in the refrigerated pasta section.

• Cooks quickly and adds a creamy, cheesy bite to balance the sausage.

Substitutes:

• Spinach and cheese tortellini for added greens.

• Use gluten-free tortellini if needed.

• Refrigerated or frozen versions both work — just adjust the cooking time.

Garlic and Onion

• Provide a flavorful aromatic base.

• Yellow or white onions work well.

Bell Peppers

• Optional but highly recommended for color, sweetness, and crunch.

• Red or yellow peppers bring out the best flavor balance.

Heavy Cream or Half-and-Half

• Forms the base of the creamy sauce.

• Can be lightened with milk + a bit of cream cheese.

Chicken Broth

• Used to simmer the tortellini and loosen the sauce.

• Low-sodium broth gives more control over salt levels.

Dijon Mustard (Optional)

• A small spoonful adds tang and depth without overwhelming the dish.

Italian Seasoning & Smoked Paprika

• Brings in warmth and subtle spice.

• Smoked paprika pairs beautifully with kielbasa’s natural flavor.

Parmesan Cheese

• Finishes the dish with salty, nutty sharpness.

• Freshly grated melts best and enhances the sauce.

Step-by-Step Instructions

This recipe comes together in just 30 minutes — no boiling water needed. It’s all cooked in one skillet for convenience and easy cleanup.

1. Brown the Kielbasa

Heat a large skillet over medium-high. Add a drizzle of oil and the sliced kielbasa.

Sauté until browned on both sides, about 5–6 minutes. Remove from the skillet and set aside.

2. Sauté Aromatics & Veggies

In the same pan, add diced onion and bell pepper. Cook for 3–4 minutes until softened.

Add minced garlic and cook for another 30 seconds until fragrant.

3. Deglaze & Add Liquids

Pour in chicken broth (about 1 to 1½ cups) and scrape up any browned bits. Stir in:

• 1/2 cup heavy cream or half-and-half

• 1 tsp Dijon mustard (optional)

• 1 tsp Italian seasoning

• 1/2 tsp smoked paprika

Let it come to a gentle simmer.

4. Cook the Tortellini

Add the uncooked tortellini directly into the sauce.

Cover and simmer for 5–7 minutes, stirring occasionally, until the tortellini are tender and cooked through.

Tip: If using frozen tortellini, add 1–2 extra minutes to cooking time.

5. Return Kielbasa & Finish Sauce

Stir the browned kielbasa back into the pan.

Add grated Parmesan (about 1/4 cup) and stir until melted into a silky sauce.

Taste and season with salt and black pepper as needed.

6. Let Rest & Serve

Let the dish sit off heat for 2–3 minutes to thicken slightly. Garnish with fresh parsley or chopped chives for brightness.

Tips, Variations & Substitutions

• Spice it up: Add crushed red pepper flakes or use hot kielbasa.

• Add greens: Stir in spinach or kale during the last few minutes of cooking.

• Make it tomato-based: Add a few tablespoons of tomato paste or a splash of marinara for a red sauce variation.

• No cream? Use a bit of cream cheese mixed with milk for a rich alternative.

• Lighter version: Use turkey sausage and substitute cream with whole milk or a dairy-free alternative.

Serving Ideas & Occasions

This dish stands well on its own but also pairs nicely with:

• Garlic bread or crusty Italian loaf

• A simple green salad with lemon vinaigrette

• Roasted vegetables like broccoli or Brussels sprouts

It’s perfect for:

• Busy weeknights

• Fall and winter meals

• Potlucks or casual dinner parties

• Meal prepping — it reheats beautifully for lunch the next day

Nutritional & Health Notes

This dish is indulgent but can be balanced with a few adjustments:

• Kielbasa adds protein and bold flavor, but choose leaner versions to cut fat.

• Tortellini provides carbs and cheesy filling, making this a satisfying one-bowl meal.

• Bell peppers and onions add fiber and vitamins — feel free to increase the veggie content.

• Reduce cream or use broth-based sauce to lighten the meal.

To make it more balanced:

• Serve with a side of roasted or steamed veggies

• Use whole wheat tortellini if available

• Watch portion sizes — it’s rich and filling

FAQs

Q1: Can I use frozen tortellini?

Yes. Just add a few extra minutes to the cook time and ensure they’re cooked through before serving. No need to thaw first.

Q2: What’s the best kielbasa to use?

Any fully cooked smoked kielbasa works well — pork, beef, or turkey. Avoid uncooked sausage as it requires longer cooking.

Q3: Can I make this dish ahead of time?

Yes. It reheats well. Store in an airtight container in the fridge for up to 3 days. Add a splash of broth or cream when reheating to loosen the sauce.

Q4: Is there a dairy-free version?

Yes. Use dairy-free tortellini (almond or cashew-based) and substitute coconut cream or oat cream in place of heavy cream. Skip the Parmesan or use a vegan version.

Q5: Can I bake this in the oven?

Absolutely. After simmering the tortellini and sauce on the stovetop, transfer to a baking dish, sprinkle with extra cheese, and bake at 375°F for 15 minutes until bubbly.

Q6: What vegetables go well in this dish?

Spinach, mushrooms, broccoli, or zucchini all complement the flavors well. Add heartier veggies like broccoli early on and softer greens at the end.

Q7: Can I make this gluten-free?

Yes. Use gluten-free tortellini (available at many specialty stores) and make sure your kielbasa is labeled gluten-free. Substitute gluten-free flour or thickeners if needed.

Print