Heat olive oil in a large pot over medium-high heat. Add the sausage in a single layer and allow it to caramelize on the first side for a few minutes, then stir and continue browning for another 2 minutes. Add the onion and sauté for 3-4 minutes, until onion is lightly golden. Add the seasonings and garlic and stir to combine. Stir in the carrots, parsnips, celery, potatoes, and squash. Add the chicken stock and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 40 minutes to allow vegetables to soften and flavors to combine.
Remove from heat and stir in kale and parsley just until wilted. Serve with your favorite warm bread or biscuits. Enjoy!