Add the sausage pieces and olive oil to a pot and sauté over medium-high heat until crispy and nicely browned (about 8-10 minutes), then transfer to a plate.
Add the butter, onion, celery, and carrots to the pot. Cook until the onions are starting to lightly brown (about 8-10 minutes).
Stir in the garlic, tomato paste, Worcestershire sauce, Italian seasoning, and paprika. Cook for 1 minute.
Stir in the broth, bell pepper, potatoes, beans, and add the sausage back to the pot. Increase the heat to high and bring it to a boil.
Reduce the heat to a rapid simmer. Cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes are fall-apart tender, the carrots have softened, and the flavors have had some time to build. Add more broth or water if it looks like the liquid is getting too low. This isn't meant to have as much liquid as a soup would, but feel free to add more than suggested (I would add 1/2 cup at a time).
To save some prep time, I will start by prepping the sausage, and then I prep the onion, carrots, and celery while it cooks. I then prep the bell pepper and potatoes while the onion/carrots/celery cooks.
What kind of sausage to use? I bought a coil of already cooked Ukrainian sausage. Kielbasa is similar and will work too. You could even used uncooked sausage (like Italian sausage). I'd take it out of the casings and crumble it if going that route.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.