Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the pork sausages and cook for 6-8 minutes, turning occasionally, until they are browned on all sides; remove them from the pot and set aside on a plate.

Reduce the heat to medium, add the diced onion to the pot, and cook for about 5 minutes until softened and translucent.

Stir in the minced garlic and smoked paprika, cooking for another minute until the mixture becomes fragrant.

Pour in the crushed tomatoes and chicken stock, scraping the bottom of the pot with a wooden spoon to release any browned bits.

Slice the cooked sausages into bite-sized chunks and return them to the pot along with the drained cannellini beans and dried thyme.

Bring the mixture to a gentle simmer, then lower the heat and cover the pot; let it cook for 20 minutes to allow the flavors to meld together.

Remove the lid and simmer for an additional 10 minutes to allow the sauce to thicken slightly to your desired consistency.

Taste the hotpot and season generously with salt and black pepper according to your preference.

Ladle the hotpot into bowls and garnish with fresh chopped parsley before serving hot with crusty bread.