This meal is a family favorite! We cook it all the time as 1. it comes together in a snap, everything is thrown together in one pot 2. it’s loaded with veggies (parents can ✔️ that off) and 3. it’s just so dang delicious, we all love it! I got the idea to make this tortellini and kielbasa from Mama Karen Parker’s original recipe Cajun Shrimp Pasta. I saw her and Jessie James Decker making it, oh I don’t know 5 or so years ago, and fell in love. When I didn’t have all the ingredients on hand to make Mama Karen Parker’s, I came up with this!
The best part about this recipe is the simple ingredients! The butter and half & half make this light and delicious cream sauce that pulls all the brown bits off the bottom of the pan from the cooked sausage, which is just so tasty. The tortellini stuffed with cheese adds this awesome element in every bite, along with the freshness of the veggies. It’s just a true comfort meal in a pan!!
Creamy Kielbasa & Tortellini
Ingredients
- 1 package kielbasa sausage, sliced
- 1 package frozen cheese tortellini
- 3 tbsp butter
- 3 garlic cloves, minced
- 1/2 onion, diced
- 1 bunch asparagus, cut into 1 1/4 inch pieces
- 1 package mushrooms, sliced
- 1 10 ounce can diced tomatoes and green chilies – like Rotel
- 1/2 tsp cajun seasoning
- 1/2 cup half & half
- 1/2 cup parmesan cheese, grated
- salt & pepper to taste
Instructions
- In a skillet add butter over medium heat. Once butter is melted place kielbasa slices in the skillet making sure to have each piece flat. Cook on one side for about 2-3 minutes or until browned. Flip over and brown the other side, another 2-3 minutes. Cook frozen tortellini according to package
- Push the kielbasa slices to the outer sides of the skillet and add in garlic and onion. Cook until translucent and fragrant, then add in asparagus and mushrooms to the pan. Cook for about 3 – 5 minutes and then add in can of diced tomatoes and green chilies, cajun seasoning, and salt / pepper. Turn heat down to low and add in half and half, giving everything a good stir and let sauce thicken a little, simmering for about 3 minutes. Add in cooked tortellini, stirring to let the sauce coat all the tortellini. Then add in grated parmesan. Serve right away with extra parmesan and pepper flakes on top
Creamy Tortellini and Kielbasa
Ingredients
- 1 package kielbasa sausage, sliced
- 1 package frozen cheese tortellini
- 3 tbsp butter
- 3 garlic cloves, minced
- 1/2 onion, diced
- 1 bunch asparagus, cut into 1 1/4 inch pieces
- 1 package mushrooms, sliced
- 1 10 ounce can diced tomatoes and green chilies – like Rotel
- 1/2 tsp cajun seasoning
- 1/2 cup half & half
- 1/2 cup parmesan cheese, grated
- salt & pepper to taste
Method
- In a skillet add butter over medium heat. Once butter is melted place kielbasa slices in the skillet making sure to have each piece flat. Cook on one side for about 2-3 minutes or until browned. Flip over and brown the other side, another 2-3 minutes. Cook frozen tortellini according to package
- Push the kielbasa slices to the outer sides of the skillet and add in garlic and onion. Cook until translucent and fragrant, then add in asparagus and mushrooms to the pan. Cook for about 3 – 5 minutes and then add in can of diced tomatoes and green chilies, cajun seasoning, and salt / pepper. Turn heat down to low and add in half and half, giving everything a good stir and let sauce thicken a little, simmering for about 3 minutes. Add in cooked tortellini, stirring to let the sauce coat all the tortellini. Then add in grated parmesan. Serve right away with extra parmesan and pepper flakes on top
What did you think?