Nutrition per serving may change if servings are adjusted.
1 pound ground pork
4 cups water
2 (14.5 ounce) cans lower-sodium beef broth
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 (6 ounce) can tomato paste
1 cup chopped onion (1 large)
¾ cup wild rice, rinsed and drained
6 cloves garlic, minced
2 tablespoons Italian seasoning, crushed
1½ teaspoons paprika
1 teaspoon fennel seeds
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon crushed red pepper
1 (9 ounce) package fresh spinach, chopped
½ cup finely shredded Parmesan cheese (2 ounces)
In a large skillet cook pork over medium heat until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
In a 4- to 6-quart slow cooker combine cooked pork, the water, broth, tomatoes, tomato paste, onion, uncooked wild rice, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt and crushed red pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Stir spinach into soup.