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Easy One Pot Creamy Kielbasa and Tortellini Skillet

This One Pot Creamy Kielbasa and Tortellini Skillet is a warm, comforting, and delicious meal with minimum effort and maximum flavor. It’s a simple, family-friendly recipe perfect for busy weeknights, requiring only one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound kielbasa smoked, thinly sliced
  • 2 cups water
  • 1 package cheese tortellini refrigerated (20-ounce)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried minced onions
  • 1 teaspoon Dijon mustard
  • 1/4 cup frozen peas
  • 1 1/2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese sharp, recommended to shred from block
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Large skillet
  • Large Pot

Method
 

  1. Step 1: Heat a large skillet over medium-high heat. Add the thinly sliced kielbasa and cook, stirring occasionally, just until heated through and slightly colored on the edges. No need for added oil.
  2. Step 2: Add the cheese tortellini, water, dried minced onions, paprika, and garlic powder to the skillet. Stir well to ensure the tortellini is not sticking together and is submerged.
  3. Step 3: Cover the skillet and bring to a boil. Once boiling, reduce heat to a vigorous simmer. Cook, stirring occasionally, for 6–8 minutes or until the tortellini is almost done and the water has significantly reduced.
  4. Step 4: Stir in the frozen peas and cook for 1–2 minutes until heated through.
  5. Step 5: Remove the lid and simmer uncovered for another 1–2 minutes if there is too much liquid remaining. You want some starchy liquid but not a soupy consistency.
  6. Step 6: Reduce the heat to medium-low. Stir in the Dijon mustard, heavy cream, and shredded cheddar cheese. Stir gently and constantly over low heat until the cheese is fully melted and the sauce is smooth and creamy. Do not boil the sauce.
  7. Step 7: Turn off the heat. Sprinkle with chopped fresh parsley, if using, before serving. Serve hot.

Notes

Can substitute sausage, pasta, add veggies (spinach, mushrooms, bell peppers, onions). Cheese swaps include Monterey Jack or Parmesan. Add red pepper flakes for heat. Don't overcook tortellini; use low heat for sauce; shred own cheese for best results; adjust liquid before adding cream. Store leftovers in fridge 3-4 days; reheat gently on stovetop, adding milk/cream if needed. Freezing not recommended.