Heat the olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it up as it cooks for about 5–7 minutes until browned.

Add the diced onion, chopped carrots, and chopped celery to the pot. Sauté for 5–7 minutes until the vegetables are soft.

Stir in the minced garlic and cook for 1 minute until fragrant.

Deglaze the pot with a splash of chicken broth, scraping up the browned bits.

Pour in the remaining chicken broth, crushed tomatoes, cannellini beans, salt, black pepper, and red pepper flakes. Stir well.

Add the fresh thyme, bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes.

If desired, stir in the heavy cream during the last 5 minutes of simmering.

Taste and adjust seasoning with salt or pepper if necessary.

Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve hot with crusty bread.