Heat the olive oil in a large skillet over medium heat.
Add the sliced chicken sausage to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove sausage from skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cannellini beans, chicken broth, heavy cream, dried thyme, and smoked paprika. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Return the cooked chicken sausage to the skillet and stir to combine.
Add the fresh baby spinach and cook for 2-3 minutes until the spinach is wilted.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve warm.