In a large Dutch oven, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart, for 7–9 minutes until browned and cooked through.

If necessary, add another tablespoon of olive oil. Add chopped onion and diced carrots, sauté for 5–6 minutes until softened. Stir in minced garlic and cook for an additional minute.

Stir in smoked paprika, thyme, salt, and black pepper, allowing the spices to coat the vegetables. Let this cook for about 1 minute.

Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Mix in drained white beans and bay leaf, then return the cooked sausage.

Bring the mixture to a gentle boil, then reduce heat to low. Allow to simmer for 15–20 minutes.

Remove the bay leaf and stir in the heavy cream. Simmer for an additional 5–7 minutes until it thickens.

Adjust seasoning if needed. Optionally garnish with parsley and serve warm.