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Prep Vegetables: Peel and chop the rutabaga, onion, and celery into similar-sized pieces. Mince the garlic.
Brown the Pork: In a large pot or Dutch oven over high heat, brown the ground pork, breaking it apart with a spoon.
Add Aromatics & Seasoning: Add the chopped onion and minced garlic to the browned pork and sauté until the onion is translucent. Stir in the salt, black pepper, paprika, and all the dried herbs. Cook for one more minute until fragrant.
Add Vegetables & Liquids: Add the chopped celery and rutabaga to the pot. Pour in the chicken bone broth and the can of whole peeled tomatoes (with their juice). Stir to combine, breaking up the tomatoes with your spoon.
Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer until the rutabaga and other vegetables are tender.
Make it Creamy: Once the vegetables are soft, stir in the heavy whipping cream and the ¼ cup of freshly grated Parmesan cheese until well combined.
Wilt the Kale: Add the chopped kale to the pot and stir until it has just wilted, which should only take a couple of minutes.
Serve: Ladle the hot soup into bowls and garnish with extra freshly grated Parmesan cheese.