Rinse the hearts of palm lasagna sheets thoroughly, pat dry, and chop into thirds.
Heat the garlic-infused olive oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef breakfast sausage and leek, cooking until the sausage is browned and the leek has softened.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
Add the fire-roasted crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
Stir in the prepared hearts of palm pieces and heavy cream, cooking for an additional 5 minutes.
Ladle the soup into bowls and top with shredded mozzarella and parmesan cheese.
Garnish with fresh parsley before serving.