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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 the cooked pork, water, broth, tomatoes, tomato paste, onion, wild rice, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt and crushed red pepper.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Stir spinach into soup.
Serve topped with Parmesan.