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Place a large soup pot or Dutch oven over medium heat, and add olive oil, once hot add the onion and cook stirring for 2-3 minutes.
Add sausage, garlic, Italian seasoning, dried basil, and oregano, stir, and cook for 5 minutes.
Add celery, carrot, diced potatoes, cabbage, chicken broth, Worcestershire sauce, salt, and pepper. Stir.
Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
Place a small saucepan over medium heat and once hot add the butter. Melt it and stir in flour cook it for 1-2 minutes and little by little, while stirring, add milk and half and half. Whisk until smooth and bubbly.
Add the cream mixture to the soup, stir, get a potato masher, and mash half of the veggies in the soup.
If the soup, is too thick, add a little more broth. Allow simmering for 5 minutes.
Remove from heat, sprinkle with parsley and serve.