Cozy up with this Moroccan Spiced Turkey Soup

When the weather turns chilly, there’s nothing quite like wrapping my hands around a steaming bowl of soup. But not just any soup will do when I’m craving something truly special. That’s when I turn to this Moroccan Spiced Turkey Soup—a vibrant, aromatic dish that transforms humble leftover turkey into something extraordinary.

I discovered this recipe years ago when facing the post-holiday turkey fatigue. We’ve all been there—staring at containers of leftover turkey, wondering how many more turkey sandwiches we can possibly eat. This soup changed everything for me. Drawing inspiration from North African cuisine, it combines tender turkey with warming spices, hearty chickpeas, and bright lemon for a completely transformed meal experience.

What I love most about this recipe is how it balances deep, complex flavors with surprising simplicity. The spice blend might sound exotic, but I promise it’s accessible and the cooking process is straightforward. Even better, it’s the kind of dish that improves over time, making it perfect for meal prep or busy weeknight dinners.

So, let’s dive into this warming, soul-satisfying Moroccan Spiced Turkey Soup—a recipe that’s become one of my most treasured cold-weather traditions.

Ingredients

For the Spice Blend:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper (adjust to taste)
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves

For the Soup Base:

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 carrots, diced into ½-inch pieces
• 2 celery stalks, diced into ½-inch pieces
• 1 red bell pepper, seeded and diced
• 1 tablespoon tomato paste
• 6 cups turkey or chicken stock (homemade preferred)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups cooked turkey, shredded or cubed
• 2 bay leaves
• ½ teaspoon sea salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper

For Finishing:

• Juice of 1 lemon
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 1 cup baby spinach leaves (optional)

For Garnish:

• Extra cilantro leaves
• Lemon wedges
• Plain Greek yogurt
• Toasted sliced almonds
• Harissa paste (for extra heat, optional)

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Measuring spoons and cups
• Wooden spoon
• Can opener
• Small bowl (for mixing spices)
• Ladle
• Serving bowls

Preparation Instructions

Step 1: Prepare the Spice Blend

In a small bowl, combine all the spice blend ingredients: cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne, cardamom, and cloves. Mix well and set aside. This homemade ras el hanout-inspired blend is the heart of the soup’s Moroccan character.

Step 2: Build the Flavor Base

1. Heat the olive oil in a large Dutch oven or pot over medium heat until shimmering.
2. Add the diced onion and cook for 4-5 minutes until translucent and softened.
3. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Add the carrots, celery, and red bell pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
5. Stir in the tomato paste and cook for 1 minute to caramelize slightly and deepen the flavor.
6. Add the prepared spice blend and cook for 1 minute, stirring constantly to toast the spices and coat the vegetables. The aroma should be wonderfully fragrant!

Step 3: Simmer the Soup

1. Pour in the turkey or chicken stock and add the diced tomatoes with their juices.
2. Add the drained chickpeas, cooked turkey, and bay leaves.
3. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
5. Cover partially and simmer for 25-30 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 4: Finish and Serve

1. Remove from heat and discard the bay leaves.
2. Stir in the lemon juice, chopped cilantro, and parsley.
3. If using, add the spinach leaves and stir until just wilted from the residual heat.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
5. Ladle the soup into bowls and garnish as desired with extra cilantro, a dollop of Greek yogurt, toasted almonds, a lemon wedge, or a small spoonful of harissa paste for those who enjoy extra heat.

Nutritional Information

Based on 6 servings. DV = Daily Value

Tips for Perfect Moroccan Spiced Turkey Soup

Getting the Spices Right

Moroccan cuisine is renowned for its complex, layered spice profiles. Here are some tips to make sure your spice blend shines:

• Freshness matters: Spices lose their potency over time. If your ground spices have been sitting in the cabinet for over a year, consider replacing them.
• Toast for depth: Toasting the spice blend with the vegetables intensifies their flavors and eliminates any raw taste.
• Adjust heat level: The cayenne pepper provides a gentle warmth. Feel free to increase or decrease the amount based on your heat tolerance.
• Make extra spice blend: The blend keeps well in an airtight container for up to 3 months and can enhance other dishes like roasted vegetables, grilled chicken, or couscous.

Turkey Tips

This soup is a brilliant way to use leftover turkey, but here are some considerations:

• Both white and dark meat work: Dark meat tends to stay more moist during reheating, but a mix of both white and dark meat creates nice textural variety.
• Proper size matters: Cut or shred the turkey into bite-sized pieces that will fit comfortably on a spoon.
• No leftover turkey?: No problem! You can poach 1.5 pounds of turkey breast or thighs in the stock before starting the recipe, then shred and reserve the meat until needed. Alternatively, rotisserie chicken makes an excellent substitute.
• Freezing turkey: If you have abundant leftover turkey, consider freezing portions specifically for this soup. Frozen turkey will keep for 2-3 months.

Make-Ahead and Storage Information

One of the beauties of this soup is that it actually improves with time as the flavors meld:

• Same-day serving: For best results, let the soup rest off the heat for 20-30 minutes before serving to allow flavors to develop.
• Next-day magic: This soup tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of stock or water if the soup has thickened too much. Avoid boiling vigorously, which can make the turkey tough.
• Fresh elements: Add the lemon juice, herbs, and spinach (if using) only before serving, not before storing, to maintain their bright flavors and colors.

Variations to Try

Vegetable Variations

• Sweet potatoes: Add 1 medium sweet potato, diced into ½-inch cubes, along with the other vegetables for a touch of sweetness.
• Winter squash: Butternut or acorn squash makes a wonderful seasonal addition.
• Kale or chard: Use in place of spinach for heartier greens (these may need a few extra minutes of cooking time).
• Preserved lemon: For an authentic Moroccan touch, finely dice ¼ of a preserved lemon and add it during the last 5 minutes of cooking.

Protein Alternatives

• Chickpea-forward: Double the chickpeas and reduce the turkey for a more legume-focused dish.
• Lamb option: Replace turkey with cooked, diced lamb for a traditional Moroccan protein.
• Vegetarian version: Omit the turkey, use vegetable stock, and add an extra can of chickpeas or 1 cup of red lentils (adding 10 minutes to cooking time if using lentils).

Grain Additions

For a heartier meal-in-a-bowl:

• Couscous: Serve the soup over a small amount of cooked couscous.
• Quinoa: Add ½ cup rinsed quinoa to the pot with the stock and extend cooking time by 15 minutes.
• Bulgur wheat: Add ⅓ cup bulgur during the last 15 minutes of cooking for a pleasant chewy texture.

Serving Suggestions

This Moroccan Spiced Turkey Soup is a meal in itself, but here are some complementary sides and accompaniments:

• Bread options: Warm flatbread like naan or pita is perfect for dipping. A crusty whole grain bread also pairs beautifully.
• Simple salad: Balance the soup’s rich flavors with a light side salad of mixed greens, cucumber, and a simple lemon-olive oil dressing.
• Condiments tray: Set out small bowls of harissa paste, lemon wedges, chopped preserved lemon, and olives so diners can customize their bowls.
• Herb platter: Fresh mint, additional cilantro, and parsley bunches allow guests to add more herbal notes as desired.
• Fruit finish: End the meal with fresh orange slices sprinkled with cinnamon for a Moroccan-inspired dessert.

The Cultural Context

What makes this soup “Moroccan-inspired” is its clever use of spices and ingredients common in North African cuisine. Moroccan cooking is known for combining sweet and savory flavors, using preserved lemons, olives, dried fruits, and a variety of spices including cumin, coriander, cinnamon, and saffron.

Traditional Moroccan soups include harira (often served during Ramadan), bissara (made with dried fava beans), and various tagine-adjacent stews. While this turkey soup isn’t strictly traditional, it honors the Moroccan approach to layering flavors and creating deeply satisfying, aromatic dishes.

The combination of protein, legumes, and vegetables in one pot also reflects the practical, nourishing approach to cooking found throughout Morocco, where meals are often communal and designed to satisfy a family with relatively economical ingredients.

Health Benefits

This Moroccan Spiced Turkey Soup isn’t just delicious—it’s nutritionally dense too:

• Lean protein: Turkey provides high-quality protein without excessive fat.
• Fiber-rich: Chickpeas and vegetables offer substantial dietary fiber for digestive health and satiety.
• Anti-inflammatory properties: Many of the spices, particularly turmeric and ginger, have been studied for their anti-inflammatory benefits.
• Immune support: Garlic, bell peppers, and the vitamin C from lemon may help support immune function.
• Heart-healthy: Olive oil provides beneficial monounsaturated fats, while the soup’s overall low saturated fat content aligns with heart-healthy dietary patterns.
• Vegetable variety: The combination of onions, carrots, celery, bell peppers, and optional greens provides a range of phytonutrients.

Questions and Answers

Is this soup spicy hot? The basic recipe has a mild warmth from the cayenne pepper, but it’s not what most would consider “spicy hot.” The spice blend is more about depth and complexity than heat. You can easily adjust the cayenne to suit your preference or offer harissa paste on the side for those who enjoy more heat.

Can I make this soup in a slow cooker? Absolutely! Sauté the onions, garlic, and vegetables as directed in steps 1-2, then transfer everything to a slow cooker along with the remaining ingredients (except lemon juice, herbs, and spinach). Cook on low for 6-8 hours or high for 3-4 hours. Add the finishing ingredients just before serving.

How can I make this soup thicker? If you prefer a thicker consistency, you have several options: 1) Mash some of the chickpeas against the side of the pot with a wooden spoon, 2) Purée a cup of the soup and return it to the pot, or 3) Add 2-3 tablespoons of tomato paste when adding the spices.

What’s a good substitute if I don’t have all the spices listed? If you don’t have all the individual spices, you can use 2-3 tablespoons of a pre-made Moroccan spice blend, ras el hanout, or even a good curry powder in a pinch. The flavor profile will be slightly different but still delicious.

Is this soup freezer-friendly? Yes! This soup freezes exceptionally well. Store in airtight containers, leaving some headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Can I use ground turkey instead of leftover cooked turkey? Certainly. Brown 1.5 pounds of ground turkey at the beginning of the recipe, after sautéing the onions but before adding other vegetables. Once browned, proceed with the recipe as written. The texture will be different but still delicious.

How do I make this soup less acidic? If you find the tomato base too acidic, you can add ½ teaspoon of baking soda, which will neutralize some of the acid. Alternatively, adding a tablespoon of honey or maple syrup can balance the acidity with sweetness.

Can I add pasta or rice to make it more filling? Yes, but I recommend cooking any pasta or rice separately and adding it to individual bowls when serving. This prevents the grains from absorbing too much liquid and becoming mushy when stored.

Final Thoughts

This Moroccan Spiced Turkey Soup has become my go-to recipe when I’m craving something warming and satisfying that breaks away from the ordinary. The aromatic spices transform leftover turkey into an exciting new dish that feels anything but redundant after holiday meals.

What I appreciate most about this recipe is its versatility. It welcomes substitutions based on what you have on hand, making it perfect for improvisation. The soup gains complexity as it sits, making it ideal for meal prep or make-ahead dinner parties.

Whether you’re looking to repurpose leftover turkey, explore Moroccan flavors, or simply enjoy a nourishing bowl of soup on a cold day, this recipe delivers on all fronts. The combination of protein, vegetables, and legumes creates a balanced one-pot meal that satisfies without weighing you down.

So the next time you’re faced with turkey leftovers—or simply craving a flavor-packed, comforting soup—give this Moroccan-inspired recipe a try. I’d wager it might just become a new favorite in your recipe collection, as it has in mine.