
Smoky kielbasa, tender cheese tortellini, and peppers come together in one skillet for a cheesy, weeknight-friendly dinner in 20 minutes.

I reach for this skillet on the busiest nights when my family still wants something hearty and satisfying. The combination of smoky kielbasa, cheesy tortellini, and sweet peppers hits every comfort note without weighing you down on prep or cleanup. I first threw it together after a long soccer practice when the fridge held only a few reliable staples. The sizzle of the sausage with peppers, the steam rising from the pasta, and that final blanket of melting mozzarella made the kitchen smell like a cozy trattoria with a Polish twist.
What makes this dish special is its texture play and bold flavor balance. You get browned edges on the kielbasa, the soft chew of tortellini, a juicy snap from bell peppers, and gooey cheese tying it all together. The Italian seasoning and a hint of paprika bring warmth and depth, while chicken broth keeps everything glossy and well-seasoned. It is the kind of meal that invites everyone to the table fast, and there are rarely leftovers.
When I make this, the first compliment usually comes as soon as the kielbasa hits the pan. My family loves the smoky aroma, and I love that dinner moves along without fuss. The cheese always brings my kids running, and I appreciate how the peppers keep it bright and colorful.
The moment the lid comes off and that cheese has melted is pure dinner magic. I love how the broth and spices cling to every curve of the tortellini, carrying smoky notes from the kielbasa. It is the kind of dish that invites seconds and keeps conversation at the table, especially on nights when we need something comforting and unfussy.
Cool leftovers to room temperature for about 20 minutes, then transfer to shallow airtight containers. Refrigerate for up to 3 days. To reheat, warm gently in a covered skillet over low heat with 1 to 2 tablespoons of chicken broth to restore moisture, stirring occasionally until hot. The microwave works too; reheat in 45-second bursts, stirring between intervals. For longer storage, freeze in freezer-safe containers or zip-top bags for up to 2 months. Thaw overnight in the refrigerator, then reheat as above. Signs of quality include tender pasta without dryness and cheese that remelts smoothly when warmed.
Swap kielbasa with andouille for spicier heat, smoked turkey sausage for a lighter option, or plant-based smoked sausage for a vegetarian twist. Use vegetable broth to keep it meat-free if you opt for vegetarian sausages and omit the kielbasa. If mozzarella is not available, provolone or Monterey Jack melts beautifully; use the same amount. Gluten-free tortellini can replace regular at a 1:1 ratio, though cook times may vary slightly. For extra veg, fold in 1 to 2 cups baby spinach at the end to wilt. Prefer a creamier sauce? Stir in 1 to 2 tablespoons of heavy cream after the broth reduces.
Serve this skillet family-style straight from the pan with a big spoon and small bowls, letting everyone scoop the melty top layer. A crisp green salad with a tangy vinaigrette adds refreshing contrast, while garlicky roasted broccoli or asparagus makes a bright side. If you want bread, offer warm garlic bread or a seeded baguette to swipe up the sauce. For a finishing touch, sprinkle fresh parsley or basil, add lemon zest for brightness, or dust with extra black pepper. A chilled sparkling water with citrus or a light-bodied red pairs nicely.
This dish marries Eastern European and Italian-American comforts in one pan. Kielbasa, a Polish-style smoked sausage, brings savory depth and a signature snap, while tortellini offers Italian heartiness and cheesy satisfaction. In American kitchens, these traditions often mingle, especially in quick skillet meals that prioritize flavor and efficiency. The seasoning blend nods to Italian herbiness, and the paprika underlines the smoky sausage character. It is a homey, cross-cultural supper that feels familiar even on first bite, reflecting the way many of us cook with what we love and what is on hand.
In summer, add cherry tomatoes or corn cut from the cob in the last 2 minutes for sweetness and juiciness. During fall, fold in sautéed mushrooms and a pinch of nutmeg to echo cozy flavors. Winter welcomes a handful of chopped kale or Swiss chard, added with the broth so it softens. In spring, brighten with peas and lemon zest at the end for a fresh lift. For holidays, finish with a mix of mozzarella and fontina and a sprinkle of crispy fried onions for festive texture.
Slice the kielbasa and chop peppers and onions up to 3 days ahead; store separately in airtight containers. You can also cook the tortellini in advance, toss with a teaspoon of olive oil to prevent sticking, and refrigerate for 2 days. When ready to cook, brown the sausage and veggies, then proceed with garlic, broth, and seasonings, adding the pre-cooked tortellini to warm through. Portion leftovers into single-serve containers for quick lunches, and reheat with a splash of broth. Keep extra shredded mozzarella in a separate bag to add fresh melt on reheat.
However you serve it, this skillet brings weeknight ease with weekend comfort. I hope it becomes a dependable favorite in your rotation, one of those dishes you can nearly cook from memory and always look forward to sharing.
Pat the kielbasa dry before slicing to encourage better browning.
Salt the pasta water generously to season the tortellini from within.
Let the sausage sit undisturbed for 1 to 2 minutes to develop caramelization.
Add broth after sautéing to dissolve flavorful browned bits into the sauce.
Cover off-heat to melt cheese without overcooking the pasta.
This nourishing kielbasa tortellini skillet recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Cook the tortellini slightly al dente, drain well, and cool completely. Toss with a teaspoon of olive oil to prevent sticking, then refrigerate up to 2 days. Add to the skillet when the broth and seasonings are in, tossing until heated through.
Use gluten-free tortellini and check that your kielbasa and broth are certified gluten-free. Texture may be slightly softer, so drain well and handle gently when tossing.
Absolutely. Turkey kielbasa, chicken sausage, or plant-based smoked sausage all work. Brown well to build flavor, then proceed with the recipe.
Reheat gently in a skillet over low heat with a splash of broth until hot, then add a sprinkle of fresh mozzarella if you want a new melty finish.
This Kielbasa Tortellini Skillet recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat olive oil in a 12-inch skillet over medium. Add sliced kielbasa, diced red and yellow peppers, onion, salt, and black pepper. Cook 6–7 minutes, stirring occasionally, until sausage browns at the edges and peppers soften.
Meanwhile, bring a large pot of salted water to a boil. Cook the cheese tortellini per package directions, usually 2–4 minutes until just tender and floating. Drain well.
Stir in minced garlic and cook 30–60 seconds until fragrant, keeping heat at medium to prevent burning.
Add drained tortellini, chicken broth, Italian seasoning, paprika, red pepper flakes (optional), onion powder, and garlic powder. Toss gently 2–3 minutes to coat and slightly reduce the broth.
Sprinkle mozzarella evenly over the top. Turn off heat, cover, and let stand 1–2 minutes until melted. Garnish with dried parsley if desired and serve hot.
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This recipe looks amazing! Can't wait to try it.
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