Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat.
Add the sliced smoked turkey sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until browned. Remove sausage from skillet and set aside.
In the same skillet, add the diced yellow onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the halved baby potatoes to the skillet. Sprinkle with smoked paprika, dried thyme, black pepper, kosher salt, and crushed red pepper flakes. Stir to coat the potatoes evenly with the spices.
Pour in 1/2 cup chicken broth and cover the skillet with a lid. Cook for 10 minutes over medium heat, stirring occasionally, until the potatoes begin to soften.
Add the trimmed green beans and cooked sausage back to the skillet. Stir to combine all ingredients.
Cover and cook for an additional 8-10 minutes, stirring occasionally, until the green beans are tender and potatoes are cooked through.
Remove the lid and cook uncovered for 2-3 minutes to allow any remaining liquid to evaporate and to slightly crisp the potatoes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot directly from the pot.