In a large stockpot, heat olive oil. Cook sausage in oil until brown. Remove, let cool and cut into small pieces. Reserve.
To the oil remaining in pot, add onion, garlic, carrots, celery, zucchini, butternut squash, rutabaga and cauliflower. Sweat vegetables over medium heat until fragrant, about five minutes, stirring from time to time.
Add tomatoes, cabbage, potatoes, broth, thyme, bay leaf, oregano, basil, salt and pepper. Bring to a boil and then simmer for 15 minutes.
Add peppers and orzo and cook 10 minutes longer.
Add chicken and cut up sausage. Return to boil and adjust seasoning.