Creamy Kielbasa Tortellini Alfredo
This creamy kielbasa tortellini alfredo combines cheese tortellini, savory kielbasa, broccoli, and creamy Alfredo sauce for a quick and comforting family dinner that only takes 20 minutes to make.
Ingredients
- 19 ounce-package frozen cheese tortellini
- 14 ounce-package Polish Kielbasa cut into quarters
- 12 ounce-bag frozen broccoli
- 16 ounce-jar Alfredo sauce
- 1 cup Parmesan cheese finely shredded
- 1 tsp garlic powder
Instructions
- Cook your frozen tortellini according to the package directions, drain and set aside.
- Slice the kielbasa into quarter size pieces, add to a skillet, and cook over medium heat, stirring occasionally until heated through and lightly brown.
- While the kielbasa is cooking, microwave your frozen broccoli according to the package directions.
- Once the kielbasa is cooked, add the Alfredo sauce and garlic powder and stir until heated through.
- Add the cooked tortellini and broccoli, then stir in the parmesan cheese until melted and creamy.
Notes
Helpful Tips
- Cut the kielbasa into quarter-size pieces so you get a little bit of kielbasa in every bite.
- Keep the heat low after adding the Alfredo sauce to prevent it from sticking to the skillet.
- If you find your sauce to thick, you can add a splash of milk to thin it down.
Variations
- If you would prefer not to use the microwave, you can cook your frozen broccoli right in the skillet with the kielbasa after it has browned. Just add the broccoli, cover and cook for 6 minutes or until the broccoli is heated through.
- You can also use homemade Alfredo sauce if you would like.
- Try it with different veggies, like bell peppers, spinach, or zucchini.
- Switch up the parmesan cheese with mozzarella instead.
Storage
- Store leftover tortellini in an airtight container in the fridge for 3-4 days.