In a large Dutch oven, heat olive oil over medium heat. Add sausage and cook for 7–9 minutes until browned. Transfer sausage to a plate.

Add remaining olive oil to pot and sauté onion and carrots for 5–6 minutes until onion is translucent.

Stir in garlic, then add smoked paprika, thyme, salt, and pepper. Cook for 1 minute.

Pour in chicken broth, deglaze the pot, and add white beans along with bay leaf. Return sausage to the pot.

Reduce heat and simmer for 15–20 minutes. Optionally blend some of the soup for a creamier texture.

Remove bay leaf, stir in heavy cream, and simmer for another 5–7 minutes.

Finish with parsley and lemon juice, and serve hot.