Heat the olive oil in a Dutch oven over medium heat.
Add the ground beef and Italian sausage.
Cook until browned, breaking the meat apart as it cooks.
Drain excess grease if necessary.
Add the diced onion and cook for three to four minutes.
Add the minced garlic and cook for approximately 30 seconds.
Stir in the marinara, beef broth, tomato paste, Italian seasoning, oregano, basil, onion powder, salt, and black pepper.
Bring the soup to a gentle simmer.
Reduce the heat to medium-low and simmer uncovered for 18 to 20 minutes.
While the soup simmers, combine the ricotta, cream cheese, mozzarella, Parmesan, and parsley in a medium bowl.
Stir until smooth and evenly blended.
Add the hearts of palm noodles to the soup.
Simmer for another three to five minutes, until warmed and tender.
Taste the soup and adjust the seasoning.
Ladle into six bowls.
Top each serving with a spoonful of the ricotta mixture.
Add any optional garnishes and serve warm.
