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A delicious serving of Kielbasa Tortellini is displayed as a featured image.

Easy Kielbasa Tortellini Dinner

This recipe delivers maximum flavor with minimal effort by combining the smoky, savory punch of kielbasa sausage with the delicate, cheesy embrace of tortellini. It's easily adaptable to your preferences – feel free to swap vegetables, adjust seasonings, or use different types of tortellini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound kielbasa sausage, sliced into 1/4-inch rounds
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream optional
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional

Equipment

  • large skillet
  • Dutch oven (optional)
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • spatula

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the sliced kielbasa and cook until browned and slightly crispy, about 5-7 minutes. Remove the kielbasa from the skillet and set aside, but don't drain the fat.
  3. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  5. Add the diced tomatoes (with their juices) and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Season with salt, black pepper, and red pepper flakes (if using).
  6. Add the tortellini to the simmering sauce. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini are tender and float to the surface.
  7. Return the cooked kielbasa to the skillet.
  8. Stir in the heavy cream (if using) and Parmesan cheese. Cook for another minute or two until the cheese is melted and the sauce is slightly thickened.
  9. Stir in the fresh parsley.
  10. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh parsley, if desired.

Notes

For extra richness, use heavy cream. You can substitute different vegetables, such as zucchini or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days.