In a large Dutch oven, heat a drizzle of oil over medium heat. Add the sausage, breaking it apart with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until the sausage is nicely browned and cooked through. Remove the sausage from the pot, leaving some flavorful fat behind.

With the remaining fat in the pot, add chopped onion and diced carrots. Sauté for 5-6 minutes until softened and golden. Stir in minced garlic and cook for an additional minute.

Sprinkle in smoked paprika, thyme, salt, and pepper. Stir and cook for about 1-2 minutes until well combined and fragrant.

Pour in broth, scraping any browned bits from the pot. Add rinsed white beans and bay leaf, return sausage, and stir everything together.

Bring to a boil, then reduce heat and simmer gently for 15-20 minutes.

Remove bay leaf and stir in heavy cream. Simmer for another 5-7 minutes or until slightly thickened.

Just before serving, stir in chopped parsley and lemon juice if desired. Adjust seasonings to taste.

Ladle soup into bowls and serve with toppings like more parsley or cheese, alongside crusty bread or cheesy toast.